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PAGE 

Apple Desserts. 9 

Apricot Desserts. 22 

Banana Desserts. 26 

Blueberry Desserts. 30 

Cake Desserts. 32 

Cherry Desserts. 40 

Cream Puffs and Eclairs. 45 

Custards. 49 

Frozen Desserts. 54 

Gelatine Desserts. 81 

Grape Juice Desserts. 87 

Mixed Fruit Desserts. 89 

Orange Desserts . 91 

Peach Desserts. 95 

Pies . 102 

Pineapple Desserts. 122 

Prune Desserts. 129 

Puddings. 131 

Raspberry Desserts. 163 

Souffles . 167 

Strawberry Desserts . 169 

Whips . 174 

Simple Dessert Suggestions. 177 

Index. 179 












































I. APPLE DESSERTS 

Apple Cobbler (Four portions) 


(A good old-fashioned recipe that nearly everybody likes. 

Successful equally for a family and a “company” dessert.) 

Three cups peeled diced apples 

One-half cup sugar 

One level teaspoon ground cinnamon 

One-fourth level teaspoon salt 

Two level tablespoons butter 

One-half cup water 

One and one-half cups flour 

Three level teaspoons baking-powder 

One-third level teaspoon salt 

Three level tablespoons lard 

One-half cup milk 

One cup sugar 

One-half cup water 

One-half teaspoon vanilla 

Mix the apples, sugar, cinnamon and salt. Place in 
a shallow buttered baking-pan. Dot the apple mix¬ 
ture with the butter and add the water. Mix and sift 

9 











































10 


Bettina’s Best Desserts 


the flour, baking-powder and salt. Cut in the lard 
with a knife. Slowly add the milk until a soft dough 
is formed. Toss upon a floured board and roll out to 
the thickness of two-thirds of an inch. Shape to fit 
on top of the apple mixture in the pan. Make three 
slits in the top of the dough. Bake in a moderate 
oven for twenty minutes. Boil the sugar and water 
together for three minutes and add the vanilla to the 
syrup. Pour this over the dough in the pan and con¬ 
tinue baking the cobbler for ten minutes more in a 
moderate oven. Serve warm with cream. 


Apple Dessert (Four portions) 

(Sue and Robin are always begging for “apples stuffed with 
dates,”—and brown sugar improves the flavor of the 
dessert. Serve with plain cream if preferred.) 

Four apples 

One cup brown sugar 

One cup water 

One level teaspoon ground cinnamon 
One-fourth level teaspoon ground cloves 
Eight dates 

One-half cup whipped cream 

Wash and core the apples. Place in a baking-dish. 
Boil the sugar and water together for three minutes. 
Add the cinnamon and cloves. Remove the seeds 
from the dates and stuff each apple with two dates. 
Pour the syrup over the stuffed apples. Bake in a 
moderate oven for thirty minutes. Place portions of 
the whipped cream on top and serve at once. 


11 


Bettina's Best Desserts 

Apple Puffs (Four portions) 

(Good and unusual.) 

One cup flour 

One level teaspoon baking-powder 
One-eighth level teaspoon salt 
One-half cup sugar 
One egg, well-beaten 
One-third cup milk 
One tablespoon melted fat 
One-half cup cooked apples 
One level teaspoon ground cinnamon 

Mix and sift the flour, baking-powder, salt and 
sugar. Add the egg, milk and fat. Beat for two 
minutes. Mix the apples and ground cinnamon. Place 
a spoonful of the batter in a greased pudding-mold, 
add some of the apple mixture, and place another 
spoonful of the batter on top. 

Steam in a closed steamer for thirty minutes. Serve 
warm with cream. 

To prepare the apples, pare, core and dice them. 
Cover with cold water and cook slowly until soft. 
Cool, drain off the juice and use the apples in the 
recipe. 

Apple Sauce Cake (A complete dessert) 

(Good served with coffee as a dessert.) 

One-half cup fat 

One cup sugar 

One egg, well-beaten 

One cup strained apple-sauce 

Two and one-half cups flour 

One level teaspoon soda 

One-fourth level teaspoon salt 

Two level teaspoons ground cinnamon 


12 


Beilina's Best Desserts 


One-half level teaspoon ground cloves 
One-half level teaspoon mace 
One teaspoon vanilla 

Cream the fat and sugar and add the egg. Add the 
apple sauce and all the dry ingredients, mixed and 
sifted. Add the vanilla. Beat the batter for three 
minutes. (It will be quite thin, but that is as it should 
be.) Pour into a loaf cake, lined with waxed paper. 
Bake in a moderate oven for forty minutes. 

Remove from the oven, let stand for five minutes, 
then turn out the cake and remove the paper. When 
cool cut in one-inch slices. This cake will keep moist 
a long time. 

(To make the apple sauce, take about one and a 
half cups of peeled, diced apples, cover with water 
and cook until tender. Press through a strainer.) 

Apple Tapioca Pudding (Four portions) 

(A simple home dessert that children like.) 

One-half cup pearl tapioca 
Cold water 

Two and one-half cups boiling water 

One-half level teaspoon salt 

One and one-half cups chopped apples 

One-third cup sugar 

One teaspoon vanilla 

Soak the tapioca in cold water to cover, for one 
hour. Add the boiling water and cook in a double 
boiler for thirty minutes. Add the salt, apples and 
sugar. Cook for thirty minutes. Add the vanilla and 
serve cold with cream. 


Bettina’s Best Desserts 13 

Baked Apple Dumplings (Four portions) 

(Nothing can take the place of “dumplin’s” in apple season.) 

Four apples 
One cup sugar 

One and one-fourth cups water 

One and one-half cups flour 

One level teaspoon baking-powder 

One-fourth level teaspoon salt 

Six level tablespoons lard 

One-fourth cup .cold water 

Two level tablespoons butter 

One level teaspoon ground cinnamon 

Wash, peel and core the apples. Boil the sugar 
and water together for three minutes, add the apples 
and cook slowly until they are tender and the syrup 
is thick. Turn the apples frequently during the 
cooking. 

Mix and sift the flour, baking-powder and salt. Cut 
in the fat. Add the cold water slowly until a stiff 
dough is formed. (More water may be needed.) 
Divide the dough in fourths and roll out flat. Place a 
cooked apple in the center of each piece of dough. Add 
some of the syrup and sprinkle portions of cinnamon 
over the top. Add a bit of butter. Fold up the edges 
of the dough around the apple. Pinch together. Prick 
the top with a fork. Place upside down in a greased 
baking pan. Bake in a quick oven for fifteen minutes. 
Serve warm with Hard Sauce or Cream. 

Baked Apples with Brown Sugar (Four portions) 

(Another way to “make baked apples better.’') 

Four apples 
One-fourth cup raisins 


14 


Bettina’s Best Desserts 


One-half cup brown sugar 
One-third cup nut-meats 
One level teaspoon cinnamon 
One-eighth level teaspoon salt 
One cup water 

Two level tablespoons butter 

Wash and core the apples. Place in a buttered bak¬ 
ing-dish. Mix the raisins, sugar, nuts, cinnamon and 
salt. Fill the apple cavities with the mixture and 
sprinkle what remains over the top. Add the water 
and the butter, melted. Bake in a moderate oven for 
forty minutes. Baste frequently. Serve warm with 
plain or whipped cream. 


Baked Apples with Marshmallows (Four portions) 

(A favorite with Sue and Robin.) 

Four apples 
One-half cup sugar 

One-fourth level teaspoon ground cinnamon v 

Eight marshmallows 

One-half teaspoon vanilla 

One cup water 

Two level tablespoons butter 

Wash and core the apples and place in a buttered 
baking-dish. Sprinkle the sugar and cinnamon over 
the tops. Cut the marshmallows in quarters and stuff 
them in the cavities of the apples. Add the vanilla 
and water. Dot with butter. Bake in a moderate oven 
for forty minutes, basting frequently. Serve warm or 
cold with cream. 


15 


Bettina’s Best Desserts 

Brown Betty (Four portions) 

(A delicious and economical dessert for the home meal.) 

Two cups soft bread-crumbs 

Two and one-half cups peeled diced apples 

One cup water 

Two level tablespoons butter 

One-half cup sugar 

One level teaspoon ground cinnamon 

One-fourth level teaspoon grated nutmeg 

One tablespoon lemon juice 

Mix all the ingredients, and place in a buttered 
baking-dish. Bake in a moderate oven for forty min¬ 
utes or until the apples are soft. 

Serve warm with Hard Sauce or Cream. 

Hard Sauce for the Brown Betty. 

One-fourth cup butter 
One teaspoon vanilla 
One-half teaspoon lemon extract 
One-eighth level teaspoon salt 
One tablespoon boiling water 
About one and one-fourth cups sifted powdered 
sugar. 

Cream the butter, add the vanilla, lemon extract, 
salt and water. Slowly add the sifted powdered sugar, 
mixing well until a creamy mixture is formed. The 
exact amount of sugar can not be stated, but the sauce 
must be stiff enough to stand alone. Shape into a flat 
cake and place in a cold place for half an hour or 
more. Cut in thin slices and place on top of the warm 
pudding. 


16 Bettina’s Best Desserts 

Butterscotch Apples (Four portions) 

(Children usually like this simple and wholesome dessert.) 

Four apples 
One-third cup water 
Two-thirds cup brown sugar 
Two level tablespoons butter 
Two level tablespoons flour 
One-eighth level teaspoon salt 
Three-fourths cup milk 
One teaspoon vanilla 

Wash, peel, quarter and core the apples. Boil the 
sugar and water together for three minutes, add the 
apples and cook until tender when pierced with a 
fork. Remove and place in serving dishes. 

Melt the butter, add the flour and salt, and when 
well-mixed add the milk. Cook until creamy and then 
pour into the syrup in which the apples were cooked. 
Cook until well blended. (About three minutes.) 
Add the vanilla and pour over the apples. Serve warm 
or cold. 

The syrup may not combine at once with the creamy 
mixture, but if allowed to cook slowly for a short time 
they will blend. 

Coddled Apples 

(When apples are plentiful, this is an attractive way of 

serving them.) 

Six apples 

Three cups water 

One and one-half cups sugar 

Four cinnamon candy drops 

One-teaspoon vanilla 

Qne level teaspoon butter 


Bettina’s Best Desserts 


17 


Wash the apples and remove the cores by cutting 
clear through the apple. Boil the sugar and water 
together for two minutes. Add the cinnamon drops 
and the apples. Place a lid over the apples and cook 
slowly for ten minutes. Turn the apples frequently; 
remove the lid and let the syrup cook down thicker; 
keep turning the apples. When they are soft and 
glazed remove the apples and place in a dish. 

Add the vanilla and butter to the syrup, and when 
melted, pour over the apples. 

Dutch Apple Cake 

(Aj good old dessert that our grandmothers liked.) 

One and one-half cups flour 

Three level teaspoons baking-powder 

One-fourth level teaspoon salt 

Three level tablespoons lard or a lard substitute 

One-half cup milk 

Mix and sift the flour, baking powder and salt. Cut 
in the fat with a knife and add the milk slowly, mix¬ 
ing with the knife until a soft dough is formed. Flat¬ 
ten out and place the apple mixture on top. 

Apple Mixture for the Cake 

One cup thinly sliced quartered apples 

One-half cup water 

One-third cup sugar 

One teaspoon cinnamon 

Three level tablespoons butter 

Peel the apples, cut in quarters and remove the 
cores. Cut in thin slices, add the water and sugar 
and cook slowly until the apples are a little soft, but 


18 


Bettina’s Best Desserts 


still retain their shapes. Flatten the dough to the 
thickness of half an inch. With a knife make little 
grooves one-half inch apart across the dough. When 
the apples are cool, place the slices in these grooves. 

.Sprinkle the cinnamon over the top, and dot with 
the butter. Bake in a moderate oven for fifteen min¬ 
utes. Cut in squares and serve with Lemon Sauce. 

Glazed Apples (Four portions) 

(Simple and wholesome.) 

Four apples 

One cup light brown sugar 
One and one-half cups water 
Two level tablespoons butter 
One-half teaspoon vanilla 

Y\ ash, peel and core the apples. Boil the sugar, 
water, butter and vanilla together for four minutes. 
Add the apples, and cook slowly, turning the apples 
frequently, until they are tender and have a glazed 
appearance. Baste the apples during their cooking. 
Place the cooked apples in a serving dish and pour 

the remaining syrup over them. Serve warm or cold 
with cream. 

# 

Individual Apple Rolls (Six portions) 

(A favorite with most men.) 

Three cups apples cut fine 

One cup water 

One and one-half cups flour 

1 hree level teaspoons baking-powder 

One-eighth level teaspoon salt 

three level tablespoons lard or a lard substitute 


Bet Una’s Best Desserts 


19 


One-half cup milk 

Two level tablespoons butter 

One level teaspoon ground cinnamon 

One and one-half cups sugar 

One cup water 

Cook the apples and water together for five min¬ 
utes. Drain off the liquid. Mix and sift the flour, bak¬ 
ing-powder and salt. Cut in the fat with a knife. 
Slowly add the milk until a soft dough is formed. 
Toss upon a floured board and pat into a rectangular 
shape half an inch thick. Arrange the drained apples 
on top. Spread the butter on top the apples and sprin¬ 
kle the cinnamon over all the mixture. Roll up like 
a jelly roll and cut into one-inch slices. 

Boil the sugar and water together for five minutes. 
Place in the bottom of a baking pan. Place the un¬ 
baked apple rolls in the pan, flat side down. Pour 
the liquid left from the cooked apples over the top. 

Bake in a moderate oven for thirty minutes. Baste 
frequently during the baking. Serve with cream. 

Maple Rice and Apple Pudding (Four portions) 

(A simple home dessert that is a good dish in which to use 

up left-over boiled rice.) 

Four apples 

One cup boiled rice 

One cup maple syrup 

One-fourth cup sugar 

One teaspoon vanilla 

One-half cup water 

Two level tablespoons butter 

Wash, peel and core the apples. Place in a small 
buttered baking-dish. Spread the rice over the tops 


20 Beilina's Best Desserts 

of the apples. Add the maple syrup, sugar, vanilla, 
water and butter. Bake in a moderate oven for forty- 
five m'inutes. Serve warm with cream. 

Marshmallow Apple Dessert (Four portions) 

(A good home luncheon dish that is a favorite with most 

children.) 

Two and one-half cups sliced peeled apples 
One cup light brown sugar 
One-half cup raisins 
One cup water 

One level teaspoon ground cinnamon 
One level tablespoon butter 
Twelve marshmallows 

Mix the apples, sugar and raisins. Place in a but¬ 
tered baking-dish. Add the water, and sprinkle the 
cinnamon over the top. Dot the top with the butter 
in small bits. Bake in a moderate oven for thirty 
minutes, or until the apples are soft. Place the marsh¬ 
mallows over the top and return to the oven for ten 
minutes, or until the marshmallows are well puffed 
up and brown. Serve warm with cream. 

Pineapple Baked Apples 

(An unusual combination that is really delicious.) 

Four apples 
One-third cup sugar 
One-half cup grated pineapple 
Two level tablespoons butter 

Wash the apples and remove the cores. Place the 
apples in a small pan. Sprinkle the sugar and pine¬ 
apple over the top. Dot the tops of the apples with 
butter. 


Bettina’s Best Desserts 


21 


Bake in a moderate oven for forty minutes, or until 
the apples are soft. Serve with Whipped Cream 
Sauce. 

Whipped Cream Sauce 

One egg white 

One teaspoon vanilla 

One teaspoon lemon extract 

One cup stiffly-whipped cream 

One cup powdered sugar 

Beat the egg white until stiff, add the extract and 
whipped cream, and slowly add the powdered sugar 
sifted. Continue beating until the mixture is stiff. 
Serve on the warm apples. (This is a good way in 
which to “amplify” whipped cream.) 

Rice Apple Pudding (Four portions) 

(For the simple home meal.) 

Two cups sliced apples 
One cup water 
One-half cup sugar 

One-half level teaspoon ground cinnamon 
One cup cooked rice 
Two level tablespoons butter 
One tablespoon lemon juice 

Wash the apples and peel, core and slice. Add the 
water and sugar and cook slowly until the apples are 
tender. Pour into a buttered baking-dish. Place the 
rice and cinnamon over the top. Place the butter in 
dots on top of the apples. Bake in a moderate oven 
for fifteen minutes, or until the whole is brown. Serve 
with cream. 



II. APRICOT DESSERTS 

Apricot Blanc Mange (Four portions) 

(For the simple home meal.) 

F'our level tablespoons cornstarch 
Six level tablespoons sugar 
Two cups milk 

One-fourth level teaspoon salt 
One-half cup diced apricots. (Canned apricots 
or cooked dried ones may be used.) 

One egg, well-beaten 
One teaspoon vanilla 

Mix the cornstarch and sugar in the upper part of 
the double boiler. Add the milk and salt, and cook 
over hot water until the pudding is very thick. (The 
cooking requires about twenty-five or thirty minutes.) 
Add the apricots and egg, and cook for one minute, 
stirring constantly. Add the vanilla and beat for one 
minute. Fill serving dishes three-fourths full and set 
in a cold place until thoroughly chilled. Serve with 
cream. 


99 































































Bettina’s Best Desserts 23 

Apricot Bread Pudding (Four portions) 

(A good bread pudding few housewives know about.) 

Four slices dry bread 
.One cup cooked dried apricots 
One-half cup sugar 
Two eggs, well-beaten 
Two cups milk 
One-fourth level teaspoon salt 
One teaspoon lemon extract 
One-half teaspoon vanilla 
Two level tablespoons butter 

Remove the crusts from the slices of bread and 
break (the bread) into two-inch pieces. Place in a 
shallow buttered baking-dish. Spread the apricots on 
top and sprinkle the sugar over them. Beat the eggs, 
add the milk, salt and extracts. Pour this custard over 
the prepared food. Place the butter in small bits over 
the top. Bake in a moderately slow oven for thirty- 
five minutes. Serve warm with or without cream. 

♦ 

Apricot Gelatin Souffle (Four portions) 

(A light and appetizing dessert that may most acceptably 

follow a heavy dinner.) 

Two level tablespoons granulated gelatin 
One-third cup cold water 
One cup boiling water 
One-fourth cup lemon juice 
One-half cup sugar 

One cup peeled diced apricots. (Cooked, fresh 
or canned.) 

Two egg whites 

Soak the gelatin in the cold water for five minutes. 
Add the boiling water and stir until dissolved. Add 


24 


Bettina’s Best Desserts 


the lemon juice and sugar. Set in a cold place until 
the mixture hardens around the edge of the bowl. 
Beat for three minutes. Add the apricots, and the 
egg whites, stiffly beaten. Beat for five minutes or 
until the mixture holds its shape. 

Pour into a moistened gelatin mold. Set in a very 
cold place for one hour or more. Unmold and cut in 
slices. 

Apricot Rice Pudding (Four portions) 

(Simple and wholesome.) 

One cup cooked apricots 
One-fourth level teaspoon salt 
One-third cup sugar 
One teaspoon vanilla 
One-half teaspoon lemon extract 
Two eggs 
Two cups milk 
One cup boiled rice 

Mix the apricots, salt, sugar and the extracts. Beat 
the eggs, add the milk and rice. Add this to the apri¬ 
cot mixture. Pour into a buttered baking-dish and 
bake in a moderate oven for twenty-five minutes. 
Serve cold. 

Apricot Whip, Uncooked (Four portions) 

(If you like stiffly-beaten egg whites, uncooked, you will like 

this dessert.) 

One cup dried apricots 
One and one-half cups water 
One-half cup sugar 
Two tablespoons lemon juice 
Two stiffly-beaten egg whites 


Bettina’s Best Desserts 


25 

One cup whipped cream 
One-fourth level teaspoon salt 
One teaspoon vanilla 

Wash the apricots, add the water and soak over 
night. In the morning cook slowly for twenty min¬ 
utes. Add the sugar and cook for five minutes, stir¬ 
ring constantly. Add the lemon juice, egg whites, 
whipped cream, salt and vanilla. Beat for one min¬ 
ute. Pile lightly in glass dishes or sherbet cups. Set 
in a very cold place for half an hour or more. 

Steamed Dried Apricot Pudding (Four portions) 

(A simple steamed dessert that may be made when you are 
using your steamer for brown bread.) 

One-third cup fat 

One-half cup sugar 

Two eggs, well-beaten 

One-fourth cup milk 

One and one-fourth cups flour 

Two level teaspoons baking-powder 

One teaspoon vanilla 

One-half teaspoon lemon extract 

One cup soaked cooked apricots 

Cream the fat and sugar, add all the rest of the in¬ 
gredients and beat for two minutes. Fill well-buttered 
molds half full. Steam for two hours. Serve hot with 
Lemon Sauce, cream or whipped cream. 



III. BANANA DESSERTS 


Banana Compote (Four portions) 

(A simple dessert that will please you if you are fond of 

bananas.) 

One cup sugar 

One and one-half cups water 

Two slices lemon 

One tablespoon lemon juice 

Two cups sliced bananas 

One teaspoon vanilla 

Cook the sugar, water and lemon slices together for 
five minutes. Add the bananas, lemon juice and 
vanilla. When the syrup is cool, set in a very cold 
place for half an hour. Serve. 


Banana Custard Pudding (Four Portions) 

(Sue and Robin consider this a great treat.) 

Two cups sliced bananas 
One-fourth cup sugar 
Two cups boiled custard 
One-fourth cup shredded cocoanut 

26 
































27 


Bettina’s Best Desserts 

Place the bananas in a serving dish, add the sugar 
and custard. (See recipe for Boiled Custard.) Sprin¬ 
kle the cocoanut over the top. Set in a very cold place 
for half an hour. Serve. 

Banana Dessert (Six portions) 

(Attractive for the “company” meal.) 

One-third cup fat 

One cup sugar 

Two eggs 

One-half cup milk 

One teaspoon lemon extract 

One and two-thirds cups flour 

Three level teaspoons baking-powder 

One-eighth level teaspoon salt 

Cream the fat, add the sugar, and beat for two min¬ 
utes. Add the milk and lemon extract and then all 
the dry ingredients, well mixed and sifted. Fill two 
layer cake pans, lined with waxed paper, half full. 
Bake in a moderate oven for fifteen minutes. 

Place the Banana Filling between the layers and the 
Meringue on the top. 

Banana Filling 

Two egg yolks 

Three level tablespoons flour 

One-eighth level teaspoon salt 

One-half cup sugar 

One-half cup water 

One-half cup milk 

One teaspoon lemon extract 

One cup bananas, sliced very thin 

Beat the egg-yolks in the upper part of the double 


28 


Bettina’s Best Desserts 


boiler. Add the flour, salt and sugar, and when well- 
mixed, the water and milk. Cook in a double boiler 
until thick and creamy. Add the extract, and when 
well-mixed, spread over the bottom layer of the cake. 
Arrange the sliced bananas on top, pressing them 
down into the filling. Place the meringue on the 
other layer of cake, and place this on top of the pre¬ 
pared layer. 

m 

Bake in a moderate oven for five minutes. Serve 
in wedged-shaped pieces. 

Meringue 

Two egg whites 

Four tablespoons powdered sugar 

Beat the egg whites very stiff. Add the powdered 
sugar slowly and mix and beat until creamy. Pile on 
top of the layer cake. 

Banana Fritters 

(A rather common but generally popular dessert.) 

One egg 

One and one-half cups flour 
One level tablespoon sugar 
One-fourth level teaspoon salt 
One level teaspoon baking-powder 
Three-fourths cup milk 
One tablespoon melted fat 
One and one-half cups diced bananas 
Two tablespoons lemon juice 

Beat the egg and add the dry ingredients, mixed 
and sifted. Add the milk and fat. Beat for three min¬ 
utes. Add the bananas which have been sprinkled 


Bettina’s Best Desserts 


29 


with lemon juice. Drop by tablespoons into hot deep 
fat. Serve hot with Lemon Sauce or syrup. 

Bettina’s Banana Custard Pudding (Four portions) 

(Good for the simple home meal.) 

One and one-half cups sliced bananas 

Three egg yolks 

One level teaspoon flour 

Five level tablespoons sugar 

One-fourth level teaspoon salt 

Two cups milk 

One teaspoon vanilla 

Beat the egg-yolks in the upper part of the double 
boiler. Add the flour and sugar which have been 
mixed together, and the salt and milk. Cook slowly 
over boiling water until the custard will coat a silver 
spoon. Stir constantly during the cooking or the cus¬ 
tard may curdle. Add the vanilla and immediately 
remove the upper utensil from the hot water. Beat 
the custard for three minutes. Keep in a very cold 
place until ready for use. Add the diced bananas and 
serve in glass dishes. 

(Do not dice the bananas until they are needed.) 



IV. BLUEBERRY DESSERTS 


Blueberry Batter Pudding (Four portions) 

(An old-fashioned favorite.) 

Two cups blueberries 

One-half cup sugar 

One level teaspoon ground cinnamon 

One and one-half cups flour 

One-fourth level teaspoon salt 

Three level teaspoons baking-powder 

One-fourth cup sugar 

One egg, well-beaten 

Three-fourths cup milk 

Mix the blueberries, sugar and cinnamon, and place 
in a shallow buttered baking-dish. Mix and sift the 
flour, salt, baking-powder and sugar. Add the egg 
and milk and beat for three minutes. Pour over the 
blueberries. Bake in a moderate oven for twenty-five 
minutes. 

Serve warm with cream. 

30 
























































31 


Bettina’s Best Desserts 

Blueberry Roll (Four portions) 

(One of the things you probably ate from a willow-ware 
saucer “back at Grandmother’s.”) 

One and one-half cups flour 
Two level tablespoons sugar 
Three teaspoons baking-powder 
One-fourth level teaspoon salt 
Three level tablespoons lard 
One-half cup milk 
One tablespoon egg 

One cup blueberries. (If canned, drain be¬ 
fore using.) 

Three level tablespoons sugar 
One-half level teaspoon ground cinnamon 
Two level tablespoons butter 

Mix and sift the flour, sugar, baking-powder and 
salt. Cut in the lard and add the milk and egg. Stir 
with a knife until a soft dough is formed. Toss upon 
a floured board. Roll out to the thickness of two- 
thirds of an inch. Spread the blueberries mixed with 
the sugar and cinnamon, over the dough, being careful 
to have the berries an inch in from the outer edge 
of the dough. Dot the top with butter. Roll up like 
a jelly roll, press the edges together and place in a 
greased pan. 

Bake in a quick oven for fifteen minutes. Cut in one 
and a half-inch slices and serve with cream or Lemon 
Sauce. 


/ 



V. CAKE DESSERTS 

Angel Dessert (Six portions) 


(Delicious for luncheon or dinner.) 

Six pieces angel-food cake 

Six halves of peaches 

Six marshmallows 

Six strawberries 

One cup whipped cream 

Three level tablespoons sugar 

One teaspoon vanilla 

« 

Arrange the cake on serving plates and place half 
a peach on top of each piece. Mix the cream, sugar, 
vanilla, marshmallows cut in quarters and the straw¬ 
berries. Pile some of this mixture on top each peach. 
Serve at once. 

Lucie’s Boston Cream Pie (Eight portions) 

(An attractive, rather hearty, “company” dessert.) 

The Filling 

One cup sugar 

One-eighth level teaspoon salt 

32 





















Bettina’s Best Desserts 33 

One-third cup flour 
Two cups milk 
Two eggs, well-beaten 
One teaspoon lemon extract 
One teaspoon vanilla 

Mix the sugar, salt and flour in the upper part of 
the double boiler. Add the milk and cook over hot 
water until thick and creamy. Add the two eggs, well 
beaten, and cook for three minutes. Add the flavor¬ 
ings and after stirring well, allow to cool. 

The Cake 

Three egg yolks, well-beaten 

Two tablespoons milk 

One teaspoon lemon extract 

One cup sugar 

One-eighth teaspoon salt 

One and one-half cups flour 

One level teaspoon baking-powder 

Beat the egg yolks and milk together. Add the 
sugar slowly, beating constantly. Add the lemon ex¬ 
tract. Add the dry ingredients which have been mixed 
and sifted. When well mixed pour into two cake 
pans lined with waxed paper. Bake in a moderate 
oven for twenty minutes. 

When cool, place the cooked filling between the 
layers and cut in squares. If round pans have been 
used, cut in wedge-shaped pieces. Serve with or with¬ 
out whipped cream. 

Round eight-inch cake pans are the best to use for 
this as it is not a large recipe. The batter should be 
two-thirds of an inch thick in the pan. 


34 


Bet-tin a 9 s Best Desserts 

Chocolate Cream Roll 

(Rich but very popular.) 


Three eggs 
One cup sugar 

Three level tablespoons cocoa 
One-eighth level teaspoon siflt 
One teaspoon vanilla 
Two tablespoons melted fat 
One cup flour 

One level teaspoon baking-powder 

Beat the eggs, add the sugar, cocoa and salt and 
heat for two minutes. Add the vanilla and fat and 
beat for three minutes. Carefully fold in the flour 
and baking-powder which have been mixed and sifted. 
Spread upon a greased paper which has been placed on 
a flat pan. The batter should be spread to the thick¬ 
ness of one inch. Bake in a moderate oven for fifteen 
minutes. The cake should not be hard. 

Remove from the pan upon a wet cloth. Trim off 
one inch from each edge. Spread the nougat filling 
on top of the cake and roll up like a jelly roll. Roll 
in a cloth and let stand for half an hour. Remove the 
cloth, and cut with a wet knife into two-thirds-ineh 
slices. 

Nougat Filling 

One cup sugar 
One-fourth cup corn syrup 
One-half cup water 
One egg white 
One teaspoon vanilla 
One-third cup nut-meats 

Cook, (without stirring), the sugar, corn syrup and 


Bettina’s Best Desserts 


35 


water, until the mixture forms a hard ball when tested 
in cold water. Pour slowly over the stiffly-beaten egg 
white. Continue beating, add the nut-meats and beat 
until the mixture is cool and thick. Add the vanilla 
and spread on top of the roll. 

Crumb Dessert (Four portions) 

(Simple and delicious.) 

* 

Two cups stiffly-whipped cream 
One-fourth cup sugar 
Two teaspoons vanilla 
One-eighth level teaspoon salt 
One cup sponge-cake crumbs 
One-half cup nut-meats 
One cup diced marshmallows 

Mix the cream, sugar and vanilla. Beat for one min¬ 
ute. Add the salt, crumbs, nut-meats and marshmal¬ 
lows. Pile in sherbet cups and serve very cold. 

Bettina’s Best Gingerbread 

(This is one of Bettina’s favorites, but she has learned not 
to let it follow a heavy meal.) 

One-half cup lard or lard substitute 
One cup sugar 

One-half cup sorghum or molasses 
One egg 
One cup milk 

Two and one-half cups flour 
One-fourth level teaspoon salt 
Two level teaspoons ground cinnamon 
One level teaspoon powdered ginger 
One-fourth level teaspoon powdered cloves 
One-fourth level teaspoon allspice 
One level teaspoon baking-powder 
One level teaspoon soda 


36 


Beilina's Best Desserts 


Cream the fat and sugar and add the sorghum, egg 
and milk. Mix well. Add all the dry ingredients, 
mixed and sifted. Beat the gingerbread for three min¬ 
utes. Pour into a square cake pan lined with waxed 
paper. Bake on the bottom shelf of a moderately slow 
oven for thirty minutes. Cut in squares and serve with 
whipped cream. 

Ice Box Cake 

(Rich hut oh, so good! If you are trying to reduce, turn 

the page.) 

One-fourth cup water 
One-half cup sugar 
Two squares chocolate 
Four egg yolks 
One cup butter 
One cup powdered sugar 
One teaspoon vanilla 
Four egg whites 
Two dozen lady fingers 

Cook the water, sugar and chocolate together in a 
double boiler until the mixture is smooth. Add the 
beaten egg yolks. Cook for one minute, beating con¬ 
stantly. Cream the butter, and slowly add the powd¬ 
ered sugar and vanilla. Add to the cooled chocolate 
mixture. Beat the egg whites very stiff and add to the 
first mixture. Line a square cake pan with waxed pa¬ 
per. Arrange the lady fingers, split, around the sides 
and across the bottom. Add a layer of the cake mix¬ 
ture. Add another layer of the lady fingers and place 
the rest of the mixture on top. Set in an ice box for 
twenty-four hours. Unmold and serve in slices with 
whipped cream. It is delicious but very rich. 


37 


Bettina’s Best Desserts 

Lady Baltimore Cake 

(Food with which any Eve may tempt any Adam. And he 

simply can’t resist.) 

One cup sugar 

One-half cup fat 

One teaspoon vanilla 

One-half teaspoon lemon extract 

Two-thirds cup milk 

Two and one-third cups flour 

Three level teaspoons baking-powder 

One-eighth level teaspoon salt 

Three egg whites 

Cream the sugar and fat together and add the ex¬ 
tracts and milk. Add the dour, baking-powder and 
salt, mixed and sifted together. Beat vigorously for 
three minutes. Add the egg whites, stiffly-beaten. 
Pour into two layer cake pans, the bottoms of which 
are fitted with waxed paper. Bake in a moderate oven 
for twenty minutes. 

When cool, spread the filling between and on top 
the cake layers. 


Lady Baltimore Filling 

One cup sugar 
One-half cup water 
One egg white, stiffly beaten 
One-third cup dates, chopped 
One-half cup nut-meats chopped 
One teaspoon lemon extract 

Cook together, without stirring, the sugar and water. 
When a thread spins when a portion is dripped from 
the spoon, carefully and slowly pour the syrup over 
the stiffly-beaten egg white. Beat constantly until the 


38 


Bettina’s Best Desserts 


mixture thickens and gets cool. Add the rest of the 
ingredients. Mix well and spread on the cake. 

Sponge Cake a La Mode 

(A good dessert for a “company” luncheon.) 

Six individual sponge cakes 
One quart vanilla ice cream 
Two cups Chocolate Ice Cream Sauce 

Remove the centers from the sponge cakes and add 
portions of ice cream. Serve the Chocolate Ice Cream 
Sauce over the ice cream. 

(See the Index for recipe for Chocolate Ice Cream 
Sauce.) 

Chocolate Torte 

(A popular but rather hearty dessert.) 

Bake a sponge cake in three round layers. Place the 
Mocha Filling between each layer and on the top. 

Filling 

One-third cup fat 

One cup powdered sugar 

One teaspoon vanilla 

Cream the fat and add the sugar. Beat until creamy 
and stiff enough to stand alone, add the Custard Cream 
and the vanilla and spread on the cake. When the icing 
has set for one hour, cut in half-inch wedge-shaped 
pieces. Arrange, over-lapping, upon a tray and serve. 

Custard Cream 

One level tablespoon sugar 
Three level tablespoons flour 


Bettina’s Best Desserts 


39 


One-fourth level teaspoon salt 
One cup milk 

One square chocolate, melted 
One egg yolk, well-beaten 

Mix the sugar, flour and salt in the upper part of the 
double boiler, add the milk and chocolate and cook 
until the Custard Cream is thick and creamy. Add the 
egg yolk and cook for one minute. Beat for one min¬ 
ute. Cool and add to the powdered sugar mixture. 



VI. CHERRY DESSERTS 


Cherry Cobbler (Four portions) 

(One of Bettina’s “standby's” in cherry season.) 

One and one-half cups flour 
Three level teaspoons baking-powder 
One-fourth level teaspoon salt 
Two level tablespoons sugar 
Four level tablespoons lard 
One egg, well-beaten 
One-half cup milk 
One cup seeded cherries 

Mix and sift the flour, baking-powder, salt and 
sugar. Cut in the fat with a knife. Add the egg, milk 
and cherries. Fill (half full) a square cake pan lined 
with waxed paper. Bake in a moderate oven for 
twenty minutes. 

Cut in squares and serve with Lemon Sauce. (See 
Index for Lemon Sauce.) 


40 










































































41 


Bettina’s Best Desserts 

Cherry Pudding (Four portions) 

(Simple.but satisfactory.) 

One cup flour 

One level teaspoon baking-powder 
One-fourth level teaspoon salt 
One-third cup sugar 
One cup drained canned cherries 
One-third cup milk 
Two tablespoons melted fat 

Mix and sift the flour, baking-powder, salt and sugar. 
Add the cherries, milk and fat. Fill greased muffin pans 
half full. Bake in a moderate oven for twenty minutes. 
Serve warm with Lemon Sauce. (See Index for Re¬ 
cipe.) 

Cherry Snow Pudding (Four portions) 

(A light and attractive hot-weather dessert.) 

Two level tablespoons granulated gelatin 
One-third cup cold water 

One cup boiling water or cherry juice, boiling 

One-fourth cup lemon juice 

One-half cup sugar 

One .cup cherries 

Two egg whites, stiffly beaten 

Soak the gelatin in cold water for five minutes. Add 
the boiling water and stir until the gelatin is dissolved. 
Add the lemon juice and sugar and set in a cold place 
until the mixture hardens round the edges. Beat for 
three minutes. Add the cherries and stiffly-beaten 
egg whites. Beat for two minutes. Pile lightly in 
glass sherbet glasses. Set in a cold place for an hour 
or more. 

Serve with whipped cream. 


4:2 Bettina’s Best Desserts 

Cherry Turnovers (Four portions)' 

(Another of Grandmother’s masterpieces.) 

One cup flour 

One level teaspoon baking-powder 
One-eighth level teaspoon salt 
Two level tablespoons lard 
Three tablespoons cold water 
One cup drained canned or fresh seeded 
cherries 

One-third cup sugar 
Two tablespoons water 

Mix and sift the flour, baking-powder and salt. Cut 
in the lard with a knife and add the cold water slowly, 
until dough stiff enough to roll is formed. More water 
may be needed. Roll out very thin on a floured board. 
Cut in four-inch squares. 

Cook the cherries, sugar and water until stiff. Cool 
and place portions of the cherry mixture on each square 
of dough. Fold over the dough cornerwise, making a 
three-cornered turnover. Press the edges together. 

Place on a greased baking-pan and bake in a quick 
oven for ten minutes. 

Cherry Tarts (Twelve) 

(Sue and Robin always beg for more, and Bob—hints.) 

Two cups cherries, stemmed and pitted 
One and one-fourth cups sugar 
One and one-half cups flour 
One-fourth level teaspoon salt 
One-half cup lard 
One-fourth cup cold water 

Cook the cherries and sugar together until a stiff 


Bettina’s Best Desserts 


43 


mixture is formed. (About five minutes.) Mix and 
sift the flour and salt. Cut in the lard with a knife and 
add the cold water slowly until a stiff dough is formed. 
(More water may be needed.) Roll out very thin upon 
a floured board. Select doughnut and cooky cutters 
of the same diameters. Cut out twelve bits of dough 
with the doughnut cutter and twelve with the cooky 
cutter. On the circles of dough place portions of the 
cherry mixture. Fit the doughnut-shaped pieces of 
dough on top of the cherry mixtures. Pinch the edges 
together with a fork dipped in flour. Place one inch 
apart on a greased baking sheet and bake in a quick 
oven for ten minutes. 

Steamed Cherry Pudding (Eight portions) 

(Why not try this when you’re “putting up” cherries?) 

One-fourth cup fat 
One-half cup sugar 
One-half cup milk 
Two cups flour 
One-fourth level teaspoon salt 
Three level teaspoons baking-powder 
Two egg whites, stiffly-beaten 
One cup pitted, drained cherries. (Canned 
or fresh) 

Cream the fat and add the sugar. When well mixed, 
add the milk and all the dry ingredients, mixed and 
sifted. Beat for two minutes. Add the stiffly-beaten 
egg whites and the cherries. Fill a well-greased pud¬ 
ding mold half full. Cover and steam for one and one- 
half hours. 

If individual molds are used, thirty minutes is re- 


44 


Bettina's Best Desserts 


quired for steaming. Unmold and serve with Cherry 
Sauce. 

Cherry Sauce (Eight portions) 

Two-thirds cup sugar 
Two level tablespoons flour 
One-eighth level teaspoon salt 
One cup cherry juice 
One-third cup water 
Two tablespoons lemon juice 
One level teaspoon butter 

Mix the sugar, flour, and salt. Add the liquids and 
cook slowly, stirring constantly, until a creamy sauce 
is formed. Add the butter and serve. 


/ 


\ 



Cream Puffs 


(Few people realize how easily cream puffs may be made 
at home. Follow the directions carefully and 
you are sure to succeed.) 

One-half cup butter 
One cup boiling water 
One-fourth level teaspoon salt 
One cup flour 
Four eggs 

Place the butter, water and salt in a small pan over 
the fire. When the mixture boils, remove the pan 
from the stove. Add the flour all at once. Beat vig¬ 
orously for three minutes. Add the eggs one at a time 
and unbeaten, and beat for three minutes after each 
egg is added. 

Drop from the end of a spoon onto a greased baking 
pan. Space three inches. Bake in a moderately hot 
oven for thirty minutes. 

Make a slit in the side of each puff and fill with 
Cream Filling. 


45 




















































40 Bettina’s Best Desserts 

Cream Filling for Eclairs or Cream Puffs 

Two-thirds cup sugar 
One-third cup flour 
One-eighth level teaspoon salt 
Two cups milk 
Two eggs 

One teaspoon vanilla 
One teaspoon lemon extract 

Mix the sugar, flour and salt in the upper part of a 
double boiler. Add the milk and cook for fifteen min- . 
utes, or until the filling is creamy. 

Add the eggs, well beaten, and cook for two min¬ 
utes. Add the extracts and beat well. Cool and fill 
eclairs or cream puffs with the filling. 

Mocha Cream Puffs 

(A delicious variation of this Cream Puff recipe.) 

For the shells, follow the recipe for plain Cream 
Puffs. Use with Mocha Filling. 

Mocha Filling 

One-half cup sugar 

One-third cup flour 

One-eighth level teaspoon salt 

One and three-fourths cups strong cofifee 

Two eggs, well-beaten 

One teaspoon vanilla 

Mix the sugar, flour and salt in the upper part of 
a double boiler. Add the coffee and cook until the 
mixture is thick and creamy. (About fifteen minutes.) 
Add the eggs and cook for two minutes. Add the va¬ 
nilla. Cool and use as filling for Eclairs or Cream Puffs. 


Bettina’s Best Desserts 47 

Cream Puffs With Cocoanut Cream Filling 

(If properly made, this dessert will “melt in your mouth.”) 

For shells, use the recipe for plain Cream Puffs. Add 
the Cocoanut Cream Filling-. 

Cocoanut Cream Filling 

One-half cup sugar 
One-third cup flour 
One-eighth level teaspoon salt 
One and three-fourths cups milk 
Two egg yolks 
One-third cup cocoanut 

One teaspoon vanilla 

One-half teaspoon lemon extract 

Mix the sugar, flour and salt in the upper part of a 
double boiler. Add the milk and cook slowly for fif¬ 
teen minutes. Add the egg yolks and cocoanut and 

cook for three minutes. Add the extracts and when 
cool fill the cream puffs. Sprinkle powdered sugar 
over the tops. 

Chocolate Eclairs 

(A universal favorite.) 

Cream Puff Mixture. (See Cream Puff recipe) 
Chocolate Filling. (See Custard Cream recipe 
under Chocolate Torte) 

Three tablespoons boiling water 
One teaspoon vanilla 
One-eighth level teaspoon salt 
Three-fourths cup sifted powdered sugar 

Shape the cream puff mixture into long eclairs, four 
inches by one inch wide. Place four inches apart in a 
greased pan. Bake in a hot oven for thirty minutes. 


48 Bettina's Best Desserts 

Make small incisions in the sides and insert the Choco¬ 
late Filling-. 

Mix the boiling water, vanilla and salt, add the powd¬ 
ered sugar slowly until a soft creamy icing is formed. 
Spread over the top of the eclairs. 



Baked Custard (Four portions) 


(Ai wholesome recipe that every mother ought to know.) 

One-fourth level teaspoon salt 
Three cups milk 

One and one-half teaspoons vanilla 
One-eighth level teaspoon grated nutmeg 
Three eggs, well-beaten 
One-third cup sugar 

Beat the eggs, and add the sugar, salt, milk and 
vanilla. Beat for one minute. Pour into moistened 
custard cups and sprinkle the nutmeg over the top. 
Set in a pan of hot water and bake in a slow oven for 
about forty minutes, or until a silver knife inserted 
will come out clean. The custard should shake a little 
in the center as it will become harder when cool. (The 
oven must be slow for making a good custard. Serve 
with or without cream in the dishes in which baked.) 

Boiled Custard (Four portions) 

(Simple to make and a general favorite.) 

Two whole eggs or four egg yolks 

49 




















50 


Bettina’s Best Desserts 


One-eighth level teaspoon salt 
Four level tablespoons sugar 
One level teaspoon flour 
Two cups milk 
One-half teaspoon vanilla 
One-half teaspoon lemon extract 

Beat the egg's, add the salt, sugar and flour. Add 
the milk and extracts and beat for one minute. Cook 
in a double boiler until the mixture will coat a silver 
spoon. Serve very cold. 

Caramel Custard (Four portions) 

(Many people who don't like custards, do like this simple 

dessert.) 

One-half cup sugar 
One-third cup water 
Three eggs 

One-fourth level teaspoon salt 
Three cups milk 
One teaspoon vanilla 

Place the sugar in a frying pan and heat slowly, 
stirring constantly until a light brown syrup is formed. 
Add the water and boil for two minutes. Cool. Beat 
the eggs, add the salt, milk, vanilla and caramel mix¬ 
ture. Beat for one minute. Pour into buttered cus¬ 
tard cups. Bake in a pan of hot water in a moderate 
oven for thirty minutes. Let stand until cool and then 
set in a very cold place for an hour or more. Serve 
with cream or alone. 

Cocoanut Custard Pudding (Four portions) 

(Sue and Robin always welcome this old friend.) 
Three eggs 

One-eighth level teaspoon salt 


Bettina’s Best Desserts 


51 


One-fourth cup sugar 
Two level teaspoons flour 
Two cups milk 

One-fourth cup shredded cocoanut 

One teaspoon vanilla 

One-half teaspoon lemon extract 

Beat the eggs, add t'he salt, sugar and flour. Add the 
milk and beat for one minute more. Cook slowly in a 
double boiler until the mixture will coat a silver spoon 
when tested. Add the cocoanut and flavorings. Beat for 
two minutes. Pour in glass serving dishes. Serve 
very cold. 

Custard Float (Four portions) 

(A good way to use up your dry cake-crumbs and at the 
same time make a delicious dessert.) 

One cup dry cake crumbs 
One and one-half cups milk 
Three level tablespoons sugar 
Two egg yolks, well-beaten 
One-eighth level teaspoon salt 
One teaspoon vanilla 
Two egg whites, stiffly-beaten 
Three level tablespoons sugar 
One-third cup nut-meats 

Soak the cake crumbs in the milk for ten minutes. 
Add the sugar, egg yolks, salt and vanilla. Pour into 
a buttered baking dish. Bake in a moderate oven for 
fifteen minutes. Beat the egg whites very stiff, add 
the sugar and beat for one minute more. Pile on top 
of the pudding. Sprinkle the nut-meats over the top. 
Bake in a slow oven for ten minutes more. Serve cold. 


52 


Bettina’s Best Desserts 

Floating Island (Four portions) 

(An old-time favorite.) 

Three egg yolks 
One level teaspoon flour 
One-eighth level teaspoon salt 
One-fourth cup sugar 
Two and one-half cups milk 
One teaspoon vanilla 

Beat the egg yolks in the upper part of the double 
boiler. Add the flour, salt and sugar, well-mixed. 
Add the milk and cook until the mixture will coat a 
silver spoon. Add the vanilla and beat for two min¬ 
utes. Pour into a serving dish, add the Baked 
Meringues and serve very cold. 

Baked Meringues for Floating Island 

Three egg whites 

Four level tablespoons sugar 

One teaspoon vanilla 

Beat the egg whites stiff, add the sugar and vanilla 
and beat for one minute. Drop from a spoon into a 
pan of hot water. Set in a moderate oven for twenty 
minutes. Slip on top of the custard. 

Maple Custard (Four portions) 

(When eggs and maple syrup are plentiful, try this. It is 

good and wholesome.) 

Three eggs, well-beaten 
One-half cup maple syrup 
One-third cup sugar 
One-fourth level teaspoon salt 
One teaspoon vanilla 
Two cups milk 


Bettina’s Best Desserts 53 

Beat the eggs, add the maple syrup, sugar, salt, va¬ 
nilla, and milk. Beat for two minutes with a Dover egg 
beater. Pour into buttered custard cups. Set in a pan 
of hot water. Bake in a moderate oven for thirty 
minutes. Serve very cold. 



I. ICE CREAMS 

Plain Vanilla Ice Cream (Two quarts—Twelve portions) 


(A dish that every housewife ought to know how to 

make well.) 

Three pints cream 

One cup sugar 

One tablespoon vanilla 

Mix the cream, sugar and vanilla. Let stand for live 
minutes to dissolve the sugar. Pour into a well steri¬ 
lized freezer, which should never be more than three- 
fourths full. Place in the ice cream freezer bucket and 
fasten the top tightly in place. Mix three parts of 
chopped ice to each part of coarse salt. Pack this 
about and over the ice cream can. 

breeze slowly and evenly until the mixture becomes 
stififer. (When crank is harder to turn). Turn quickly 
to produce smooth, fine-grained ice cream. Add more 
ice when necessary. When the handle becomes very 
hard to turn and the water is running freely from the 
hole on the side of the outside tub, the cream is frozen. 

54 










































r -.- f V- • • *« • "IT 

■ 

, ' 



' 





















































' 














Bettina’s Best Desserts 55 

Tip the can and drain off the water. Remove the top 
and carefully wipe off the top of the can. Then remove 
the lid of the can holding the cream. Remove the 
dasher and carefully scrape off all the cream. With a 
long spoon, scrape off the cream from the side of the 
can and smooth it around the can. Place a waxed 
paper or cloth over the top and add the lid. Pack tight¬ 
ly with ice, using four parts to one part of coarse salt. 
Let stand for two hours or more to “ripen.” After 
using, the cream remaining may be repacked, the water 
drained off, and the freezer stored in a cool place. In 
repacking, use the same proportions of ice and salt. 
Have at least four inches of the ice mixture on top of 
the packed can and then cover with a sack or an old 
piece of carpet. 

Banana Ice Cream (Twelve portions) 

(For any one who likes bananas.) 

One and one-half cups diced bananas 
Two tablespoons lemon juice 
One-half cup sugar 
One cup milk 
Two cups cream 
One-fourth cup sugar 
One tablespoon vanilla 
One-fourth level teaspoon salt 

Force the bananas through a coarse-meshed sieve, 
add the lemon juice and one-half cup sugar. Mix the 
milk, cream, one-fourth cup sugar, vanilla and salt, and 
freeze until “mushy.” Add the banana mixture and con¬ 
tinue freezing until very stiff. 

Pack and let “ripen” for two hours. 


56 Bettina's Best Desserts 

Caramel Ice Cream (Eight portions) 

(Easy to make and really delicious.) 

One-half cup sugar 
One-half cup water 
One cup milk 
Three cups cream 
One-half cup sugar 
One tablespoon vanilla 

Place the sugar in a frying pan. Cook slowly, stir¬ 
ring constantly until it is all melted and has become a 
light brown color. Add the water and boil for three 
minutes. Cool, and add all the rest of the ingredients. 

Freeze and pack in the usual way. (See Vanilla Ice 
Cream.) 


Chocolate Ice Cream (Twelve portions) 

(Robin’s favorite dessert.) 

One and one-half cups water 
One and one-half cups sugar 
Three squares chocolate or six level table¬ 
spoons cocoa 
One cup milk 
Three cups cream 
One tablespoon vanilla 

Cook the water, sugar and chocolate together until 
creamy, stirring frequently. Cool, add the rest of the 
ingredients and freeze until stiff. Remove the dasher 
and pack for “ripening.” (See directions under Vanilla 
Tee Cream.) 


57 


Bettina’s Best Desserts 

Maple Ice Cream (Ten portions) 

(A delightful “company” ice cream.) 

Two eggs, well-beaten 
Two cups milk 

Three-fourths cup maple syrup 
One-fourth cup sugar 

One-eighth level teaspoon grated nutmeg 
One-fourth level teaspon salt 
One and one-half teaspoons vanilla 

Place the egg’s in the double boiler, and add the milk, 
syrup, sugar,inutmeg and salt. Cook very slowly until 
the mixture coats a silver spoon. Remove immediately 
from the fire. Beat until cool, add the vanilla and 
cream, and pour into a well-sterilized freezer. Freeze 
until stiff, using three parts of chopped ice to one pait 
of coarse salt. 

Pack and let “ripen” for two hours. In this packing 
use two parts of ice to one part of salt. 

Mocha Ice Cream (Twelve portions) 

(If you like the coffee flavor, you will like this. It is delicious 
topped with a little whipped cream.) 

One-half cup ground coffee 

One cup boiling water 

One cup milk 

Four cups cream 

One cup sugar 

Two teaspoons vanilla 

Boil the coffee and water together for five minutes. 
Strain and cool. Add the rest of the ingredients and 
pour into a cooled, well-scalded freezer. • Freeze, and 
remove the dasher. Pack and allow to “ripen” for two 
hours. (See directions for making Vanilla Ice Cream.) 


58 Beilina’s Best Desserts 

New York Ice Cream (Eight portions) 

(A custard ice cream that many people prefer to the plain 

vanilla variety.) 


Two eggs 
Three cups cream 
O.ne-half cup sugar 
One-fourth level teaspoon salt 
Two teaspoons vanilla 

Beat the eggs and add the cream and sugar. Cook 
in a double boiler until a portion coats a silver spoon. 
Cool and add the salt and vanilla. Freeze until stiff. 
(For freezing directions, see Vanilla Ice Cream.) 


Peach Ice Cream (Ten portions) 

(One of the delights of the peach season.) 

One and one-half pints cream 
Two-thirds cup sugar 
One tablespoon vanilla 
Four cups peeled peaches 
Two-thirds cup sugar 

Mash the peaches and add two-thirds cup of sugar. 
Let stand for fifteen minutes or more. Mix the cream, 
sugar and vanilla. Pour into a cooled, sterilized freezer 
and freeze until partially hard, or of a “mushy” con¬ 
sistency. Add the peaches and sugar and freeze until 
very hard. 

Pack by using four parts of chopped ice to one of 
coarse salt. Three cups of ice to one of salt is required 
for the freezing. 


59 


Bettina’s Best Desserts 

Peppermint Ice Cream (Twelve portions) 

(Unusual, but very good.) 

Nine long sticks red and white peppermint candy 
One cup milk 
Three pints cream 
One-fourth cup sugar 

Place v the stick candy, broken into small portions, 
with the milk in a double boiler and let remain until 
the candy is dissolved. Cool and add the rest of the 
ingredients. Freeze and let “ripen.” (For directions 
for freezing, see Vanilla Ice Cream.) 

Red Raspberry Ice Cream (Eight portions) 

(Really delicious in the raspberry season.) 

Two cups red raspberries (cither canned or 
fresh) 

One-half cup sugar 
One-half cup milk 
Two cups cream 
One-third cup sugar 
One teaspoon vanilla 

Wash and crush the raspberries, add the one-half 
cup sugar and let stand for ten minutes. Add the rest 
of the ingredients and freeze until very >stiff. Pack and 
let “ripen.” (For directions as to freezing, see Vanilla 
Ice Cream.) 

Strawberry Ice Cream (Ten portions) 

(Bob's favorite frozen dessert. When made with fresh 
strawberries, nothing is better.) 

One quart crushed strawberries 
One cup sugar 


60 


Bettina’s Best Desserts 


One quart cream 

One cup sugar 

One tablespoon vanilla 

Wash and hull the berries, crush well, and add one 
cup of sugar. Let stand for thirty minutes or more. 
Mix the cream, one cup of sugar and the vanilla. Pour 
into a cold freezer, which has been well-scalded be¬ 
fore cooling. Freeze to a “mushy” consistency, add 
the strawberry mixture and freeze till stiff. Remove 
the dasher and pack with a salt and ice mixture. (See 
Vanilla Ice Cream.) Let stand for two hours to “ripen.” 

Fruit ice creams will not freeze as hard as plain 
vanilla ice cream and should be allowed to “ripen” and 
harden. 


II. ICES 


Cranberry Ices (Six portions) 

(One of the commonest and best of the ices.) 

One quart cranberries 
•Two cups water 
Two cups sugar 
One-half cup lemon juice 

Look over the cranberries and wash carefully. Add 
the water, cover with a lid and cook until the berries 
are tender. (About ten minutes.) Strain, add the sugar, 
and cook until it is thoroughly dissolved. Cool and 
add the strained lemon juice. Freeze until stiff. (For 
freezing directions, see Orange Ice.) 


61 


Bettina’s Best Desserts 

Currant Ice (Eight portions) 

(Simple and very good.) 

One cup sugar 
Three cups water 
One-fourth cup lemon juice 
One and one-half cups currant juice 

Boil the sugar and water together for five minutes. 
Cool and add the rest of the ingredients. Pour into a 
cool, well-scalded freezer and freeze until stiff. 

Fruit Peach Ice (Two quarts—Twelve portions.) 

(Delicious in the peach season.) 

Two cups crushed peaches, fresh or canned 

Two cups sugar 

Two cups water 

One cup orange juice 

One-half cup lemon juice 

Mix the peach pulp and sugar and let stand for fifteen 
minutes. Add all the rest of the ingredients and pour 

into a cooled, well-sterilized freezer. Freeze until stiff, 

# 

drain off all the water and remove the dasher from the 
freezer. Carefully repack and allow to stand for one 
hour. (For directions for freezing ices, see the recipe 
for Orange Ice.) 

Ginger Ice (Eight portions) 

(If you like ginger, you will like this dessert.) 

One cup sugar 
Three cups water 
One-third cup orange juice 
One-fourth cup lemon juice 
One-fourth pound Canton Ginger cut in 
very small pieces 


G2 


Bettina's Best Desserts 


Boil the sugar and water together for five minutes. 
Cool and add the rest of the ingredients. Pour into a 
cooled, well-scalded freezer and freeze until stiff. 

Grape Juice Ice (Eight portions) 

(One of Bettina’s favorites.) 

Three cups water 

One and one-half cups sugar 

One-fourth cup lemon juice 

One and one-half cups grape juice 

Boil the water and sugar together for five minutes. 
Cool, add the rest of the ingredients, and freeze. 

Lemon Ice (Twelve portions) 

(A stand-by of many households.) 

Two cups sugar 
Five cups water 
Two cups lemon juice 

Boil the sugar and water together for three minutes, 
cool and add the lemon juice. Pour into a well-sterilized 
freezer. Pack with three parts of ice to one of coarse 
salt. Let stand for five minutes. Freeze until stiff. 

Drain off water and repack, adding four parts of 
ice to one of salt. Let stand one hour and .serve. Let¬ 
ting the mixture stand for five minutes before starting 
to freeze it, makes it freeze more quickly. 

Mint Ice (Ten portions) 

(Tt looks, and is, appetizing.) 

Two cups sugar 
Four cups water 


63 


Bettina’s Best Desserts 

One-half cup finely chopped mint leaves 
One-third cup lemon juice 

Boil the sugar and water together for seven min¬ 
utes. Cool, add the rest of the ingredients and pour 
into a cooled, well-scalded freezer. Freeze until stiff. 

Orange Ice (Ten portions) 

(A good dessert with which to end a hearty dinner.) 

Two cups sugar 

Four cups water 

Two cups orange juice 

One-third cup lemon juice 

Two level tablespoons grated orange rind 

One-fourth level teaspoon salt 

Boil the sugar and water together for five minutes. 
Cool, and add the rest of the ingredients. Pour into 
a cooled, well-scalded freezer, filling not more than 
two-thirds full. Pack with three parts of ice to one 
of coarse salt. Turn the crank of the freezer stead¬ 
ily and slowly for ten minutes. Increase the speed 
and turn until moving becomes difficult. Drain off 
the water through the hole in the side of the freezer. 
Remove the top and carefully wipe off the top of the 
can. Remove the lid and lift out the dasher, scraping 
off all the ice. 

Place a waxed paper or cloth on top of the can and 
firmly replace the lid. Mix three parts of chopped ice 
with one part of coarse salt, and pack the freezer. 
Have three inches of the ice mixture on top of the 
can. Cover with a sack or an old piece of carpet. 

Ice may be served as soon as frozen or it may be 
packed and kept for three or four hours. It cannot 
be kept much longer. 


64 Bettinci’s Best Desserts 

Pineapple Ice (Six portions) 

(Light and popular.) 

One cup grated pineapple 
One-third cup lemon juice 
One cup sugar 
One cup water 

Boil the sugar and water together for five minutes. 
Cool and add the rest of the ingredients. Pour into a 
sterilized freezer. Add one part of coarse salt to every 
three parts of chopped ice. Freeze until stiff. 

(For directions for freezing, see Orange Ice.) 

Summer Ice (Eight portions) 

(Most acceptable in hot weather.) 

One and one-half cups sugar 
Two cups water 
One cup lemon juice 
One cup crushed raspberries 
One egg white, stiffly beaten 

Boil the sugar and water together for two min¬ 
utes, cool, and add the lemon juice. Freeze until a 
“mushy” consistency. Add the berries and the egg 
white, and freeze until very stiff. 


III. SHERBETS 

Apricot Sherbet (Eight portions) 

One and one-third cups sugar 
Three cups water 

Two cups apricot pulp, fresh or canned 
One-third cup lemon juice 
Two egg whites 


Bettina’s Best Desserts G5 

Boil the sugar and water together for five minutes. 
Cool and add the apricot pulp and lemon juice. Pour 
into a cooled, well-scalded freezer and freeze until 
“mushy.” Add the stiffly-beaten egg whites and con¬ 
tinue freezing until stiff. 

Fruit Sherbet (Twelve portions) 

Two cups sugar 

Four cups of water, or two cups of fruit 
juices and two cups of water 
One cup grated pineapple 
One-half cup seeded cherries 
One cup orange juice 
One-third cup lemon juice 
Three egg whites 

Boil the sugar and water together for five minutes. 
Cool. Add the pineapple, cherries, orange juice, and 
lemon juice, and freeze until “mushy.” Add the stiffly- 
beaten egg whites and continue freezing until very 
stiff. 

Grape Milk Sherbet (Eight portions) 

One and one-half cups sugar 
One-third cup lemon juice 
Two cups grapejuice 
Two cups milk 

Mix the sugar, lemon juice and grape juice, and let 
stand for ten minutes. Slowly add the milk and pour 
into a cooled, well-scalded freezer. Freeze until very 
stiff. 

Lemon Milk Sherbet (Eight portions) 


One-half cup lemon juice 
One and one-half cups sugar 


66 


Bettina’s Best Desserts 


Two level teaspoons grated lemon rind 
Three and one-half cups milk 

Mix the lemon juice, sugar and grated rind, and let 
stand for ten minutes. Slowly add the milk and pour 
into a cooled, well-scalded freezer. Freeze until very 
stiff. 

Orange Milk Sherbet (Ten portions) 

One cup orange juice 
One-half cup lemon juice 
One and one-half cups sugar 
One quart milk 

One level tablespoon grated orange rind 

Mix the orange and lemon juices and add the sugar. 
Let stand for ten minutes. Gradually add the milk 
and the grated rind. Pour into a cooled, scalded 
freezer. 

Freeze very stiff. Serve at once, or pack in three 
parts of ice to one part of salt and let stand for an 
hour or more. 

Note: Wasff the orange, and grate while still whole. 


Peach Sherbet (Ten portions) 

Two cups sugar 

One-half cup lemon juice 

Three cups pulp of fresh or canned peaches 

Four cups milk 

Mix the sugar, lemon juice and peach pulp and 
let stand for ten minutes. Slowly add the milk. Pour 
into a cooled, well-scalded freezer and freeze until 
very stiff. 


Bettina’s Best Desserts 67 

Pineapple Sherbet 

Two cups sugar 
Two cups water 
One cup lemon juice 
One cup grated pineapple 
Two cups water 
Two egg whites 

Boil the sugar and water together for three min¬ 
utes, cool and add the lemon juice, pineapple and 
water. Pour into a sterilized freezer and freeze until 
“mushy.” Add the egg whites, stiffly-beaten. Freeze 
until very stiff. 

Red Raspberry Sherbet (Eight portions) 

One and one-fourth cups sugar 

Two cups water, or half fruit juice and water 

Two cups fresh or canned red raspberries 

One-fourth cup lemon juice 

Two egg whites 

Boil the sugar and water together for five minutes. 
Cool, add the raspberries, crushed, and the lemon juice, 
and freeze until “mushy.’ , Add the egg whites, stiffly- 
beaten, and freeze until stiff. 

Strawberry Sherbet (Eight portions) 

One and one-third cups sugar 

Three cups water 

Two cups crushed strawberries 

One teaspoon vanilla 

Two egg whites 

Boil the sugar and water together for five minutes. 
Cool, add the crushed strawberries and vanilla, and 


68 


Bettina’s Best Desserts 


freeze until “mushy.'” Add the egg whites, stiffly- 
beaten, and freeze until very stiff. 

‘‘Three of a Kind” Sherbet (Twelve portions) 

Grated rind of one orange 
Juice of three oranges 
Juice of three lemons 
Mashed pulp of three bananas 
Three cups sugar 
Three cups water 
Three egg whites 

Wash the oranges and grate the rind of one. Mix 
the grated rind with the juices of the oranges and 
lemons. Combine with the bananas which have been 
forced through a sieve. Add the sugar and let stand 
for five minutes. Add the water and freeze until 
“mushy.” Add the stiffly-beaten egg whites and freeze 
very stiff. 


IV. PARFAITS 


Maple Parfait (Six portions) 

One cup maple syrup 
Four egg yolks, well-beaten 
One teaspoon vanilla 
One-eighth level teaspoon salt 
Two cups stiffly-beaten cream 

Heat the maple syrup, and pour slowly over the 
egg yolks. Beat for one minute. Cook slowly for a 
short time over hot water, until the mixture coats a 
silver spoon. Be very careful not to over-cook this mix¬ 
ture or it will curdle. Beat until cool and add the salt 


69 


Bettina’s Best Desserts 

and vanilla. Chill by keeping' in a very cold place for 
ten minutes. Add the stiffly-beaten cream, and fill a 
moistened ice cream mold two-thirds full. Place a 
heavy piece of waxed paper over the top of the mold. 
Fix the lid firmly on top. Pack in equal parts of 
chopped ice and coarse salt, having six inches of this 
mixture surrounding the mold. Leave for several 
hours. Remove from the ice mixture and rinse off the 
mold with cold water. Wrap a warm cloth about the 
mold for one minute. Turn the parfait out onto a 
chilled platter. 

Bettina’s Parfait (Eight portions) 

One and one-half cups sugar 

Two-thirds cup water 

Three egg whites 

One teaspoon vanilla 

One-half cup chopped nut-meats 

One-half cup candied cherries 

Three cups stiffly-beaten whipped cream 

Mix the sugar and water and boil without* stirring 
until the mixture spins a thread when dropped from 
the spoon. Very slowly pour onto the stiffly-beaten 
egg whites. Beat steadily until the mixture is cold, 
add the vanilla, mut-meats and cherries and set in a 
cold place for fifteen minutes. 

Add the stiffly-whipped cream. Fill an ice cream 
mold, moistened with cold water. Place a piece of 
waxed paper on top of the mixture and add the lid. 
Be sure to have at least one inch of the paper extend¬ 
ing outside the lid. This will keep salty water from 
entering the mold. 


70 


Bettina’s Best Desserts 


Pack in equal parts of coarse salt and chopped ice. 
Have eight inches of the ice mixture surrounding the 
mold. Let stand for four hours. Unmold by wrapping 
a hot cloth around the mold for one minute. Serve 
on a cold platter. 


V. MOUSSES 

Maple Mousse (Eight portions) 

(An attractive dessert for a rather elaborate luncheon.) 

One cup maple syrup 
One-eighth level teaspoon salt 
Three cups stiffly-whipped cream 
One teaspoon vanilla 

Mix all the ingredients and pour into a moistened 
mold. Fill to overflowing. Pack in equal parts of 
coarse salt and ice. Have six inches of the ice mixture 
above, below, and around the Mousse. Let stand for 
five hours. Unmold upon a flat dish and serve. 

Peach Mousse (Six portions) 

(An unusual recipe that women nearly always like.) 

One level teaspoon granulated gelatin 

Three tablespoons cold water 

One cup peeled, seeded, crushed peaches 

One tablespoon lemon juice 

Three-fourths cup sugar 

Two cups stiffly-beaten cream 

Soak the gelatin in the cold water for three min¬ 
utes. Dissolve by placing over hot water for about 


Bettina’s Best Desserts 71 

five minutes. Add the peach pulp, lemon juice and 
sugar. Set in a cold place for ten minutes. Add the 
stiffly-beaten cream. 

Fill a moistened ice cream mold very full. Add a 
heavy sheet of waxed paper and place the lid tightly 
in place. Pack for four hours in equal parts of coarse 
salt and chopped ice. Six inches of the ice mixture 
must entirely surround the filled mold. The Mousse 
will easily unmold if a warm cloth is held around the 
mold for one minute. Serve at once. 


Strawberry Mousse (Six portions) 

(Another good “strawberry season” dessert.) 

One cup crushed strawberries 
One teaspoon lemon juice 
One-fourth level teaspoon salt 
Three-fourths cup sugar 
Two cups stiffly-whipped cream 

Crush the strawberries after they have been washed 
and hulled. Add the lemon juice, salt and sugar, mix 
well, and let stand in a very cold place for ten min¬ 
utes. Add the stiffly-beaten whipped cream. 

Pour into an ice cream mold, which has been moist¬ 
ened with cold water. Have the mold full to over¬ 
flowing. Fit the lid tightly in place over a piece of 
waxed paper. Pack in equal parts of salt and ice, and 
let stand for four hours. The ice mixture should ex¬ 
tend at least four inches under, above, and around the 
mold. To unmold, slip the mold in hot water for a 
second and turn out onto a chilled platter. 


Bettina’s Best Desserts 



VI. SAUCES FOR ICE CREAMS 


Cherry Sauce (Eight portions) 

(Ways to vary and “dress up’ 1 —to “partify,” as Sue calls it— 

plain Vanilla Ice Cream.) 

One-half cup sugar 
Two level tablespoons flour 
One-fourth level teaspoon salt 
One cup cherries, fresh or canned 
One cup water or cherry iuice 

Mix the sugar, flour and salt thoroughly. Add the 
cherries and water and cook slowly for four minutes, 
stirring constantly. Serve cold on ice cream. 

Chocolate Sauce (Four portions) 

One level tablespoon flour 
One-half cup sugar 
One-eighth level teaspoon salt 
One square chocolate 
One cup water 
One-half teaspoon vanilla 

Mix the flour, sugar and salt. Add the chocolate 
and water and cook slowly, stirring constantly, until 
the mixture is thick and creamy. Add the vanilla and 
beat for one minute. Serve cold or hot on ice cream. 

Chop Suey Sauce for Ice Cream (Eight portions) 

One-half cup chopped raisins 
One-half cup chopped figs 
One-half cup sugar 
One cup water 

One-half cup nut-meats, cut fine 


Beilina's Best Desserts 73 

Mix the raisins, figs, sugar and water. Cook slowly 
for ten minutes. Add the nuts and serve cold over 
ice cream. 

Bittersweet Chocolate Sauce (Six portions) 

One cup sugar 

One level tablespoon cornstarch 
One-eighth level teaspoon salt 
Three squares chocolate, cut fine 
One cup water 
One teaspoon vanilla 

Mix the sugar, cornstarch and salt. Add the choco¬ 
late and water. Cook until creamy. (About five min¬ 
utes.) Add the vanilla. Serve hot or cold on ice 
cream. 

Butterscotch Sauce (Six portions) 

One cup brown sugar 
One-half cup corn syrup 
Two level tablespoons butter 

Mix the brown sugar, corn syrup and butter. Cook 
slowly until a soft ball is formed when a portion is 
dropped in cold water. Serve hot over ice cream. 

Bettina’s Butterscotch Sauce (Six portions) 

One cup brown sugar 
Four level tablespoons butter 
One tablesoon vinegar 
One-half cup cold water 
One-eighth level teaspoon salt 
One-half teaspoon vanilla 

Mix and cook the sugar, butter, vinegar, water and 
$alt, stirring frequently until a portion will form a soft 


74 


Bettina’s Best Desserts 


ball in cold water. Add the vanilla and serve over ice 
cream. (This sauce may be kept and reheated just 
before serving.) 

Caramel Sauce ''Eight portions) 

One cup sugar 

One cup water 

One level tablespoon flour 

One level tablespoon butter 

One-eighth level teaspoon salt 

One-half teaspoon vanilla 

Place the sugar in a frying pan. Heat slowly, stir¬ 
ring with a wooden spoon, until a light brown syrup 
is formed. Add the water and boil for one minute. 
Mix the flour, butter and salt, and add to the hot 
syrup. Stir constantly for one minute. Serve hot or 
cold on ice cream. 

Bettina’s Hot Caramel Sauce (Eight portions) 

One cup sugar 
One-half cup brown sugar 
One level tablespoon cornstarch 
One-eighth level teaspoon salt 
One and one-fourth cups water 
One level teaspoon butter 
One-half teaspoon vanilla 

Mix the sugar, brown sugar, cornstarch and salt. 
Add the water and cook slowly for four minutes. Add 
the butter and vanilla. Serve hot on ice cream. 

Fig Sauce for Ice Cream (Six portions) 

One cup figs 
One-half cup sugar 


Bettina’s Best Desserts 75 

One cup water 

One-half teaspoon lemon extract 

Cook the figs, sugar and water together slowly for 
ten minutes. Add the lemon extract and serve cold on 
ice cream. 

Hot Fudge Sauce (Six portions) 

One and one-half cups light brown sugar 
Two squares chocolate 
One cup milk 

One level tablespoon butter 
One teaspoon vanilla 

Boil the sugar, chocolate, milk and butter together 
until a soft ball forms when a portion is tested in cold 
water. Add the vanilla and serve hot over vanilla ice 
cream. 

Maple Sauce (Eight portions) 

One-fourth cup sugar 
Two level tablespoons flour 
One-eighth level teaspoon salt 
One cup maple syrup 
One-fourth cup water 
One-half teaspoon vanilla 

Mix the sugar, flour, and salt. When well blended, 
add the maple syrup and water. Cook slowly for two 
minutes, stirring constantly. Add the vanilla. Serve 
hot or cold over ice cream. 

Maple Nut Sauce (Eight portions) 

Three level tablespoons sugar 
One level tablespoon cornstarch 
One-eighth level teaspoon salt 
One-fourth cup water 


76 


Bettina’s Best Desserts 


Three-fourths cup maple syrup 
One-third cup Pecan meats 
One-half teaspoon vanilla 

Mix the sugar, cornstarch and salt. Add the water 
and maple syrup and cook slowly for three minutes, 
stirring constantly. Add the nut-meats and vanilla. 
Serve hot or cold over ice cream. 

Bettina’s Marshmallow Sauce (Six portions) 

One cup sugar 
One cup water 
One cup diced marshmallows 

Boil the sugar and water without stirring for four 
minutes. Add the marshmallows. Keep hot in the 
double boiler and serve over ice cream. 

Hot Marshmallow Sauce (Six portions) 

One cup sugar 
One-half cup water 
One cup dried marshmallows 
One-half teaspoon vanilla 

Boil the sugar and water together for three minutes. 
Add the marshmallows and when melted add the 
vanilla. 

Strawberry Sauce (Eight portions) 

Two cups fresh strawberries 
One-half cup water 
One cup sugar 

Wash and hull the strawberries, add the water and 
cook slowly for five minutes. Add the sugar, and 
cook until thick, stirring constantly. Serve cold on 
ice cream. 


Bettma’s Best Desserts 


fOr mt 

i l 


MISCELLANEOUS FROZEN DESSERTS 


Baked Alaska (Eight portions) 

(An elaborate dessert that few housewives attempt although 
it can be made at home most successfully.) 

One quart brick vanilla ice cream 
One layer of sponge cake one inch thick 
and two inches wider than the brick 
of ice cream 
Three egg whites 
One-half cup sugar 
One teaspoon vanilla 

Place the layer of sponge cake upon a paper, which 
has been arranged upon a wooden plank. Beat the 
egg whites stiff. Add the sugar slowly, and beat for 
two minutes. Add the vanilla. Set the brick of ice 
cream, molded very hard, upon the sponge cake. Pile 
the egg mixture all over the top and sides of the ice 
cream and sponge cake, entirely covering both. 

Bake in a quick oven for four minutes, or until the 
meringue is a delicate brown color. 

Remove quickly to a platter and serve in slices. 


Bombe Glace (Eight portions) 

(An attractive and somewhat unusual dessert.) 

One quart lemon sherbet, colored green 
Four cups stiffly-beaten cream 
One-half cup sugar 
Two teaspoons vanilla 
One-half cup nut-meats 


Bettina’s Best Desserts 


78 

Line a melon mold with the green sherbet. Mix 
the cream, sugar, vanilla and nut-meats, and place in¬ 
side the lined mold. Place a waxed paper over the top. 
Cover with a lid. Pack in equal portions of chopped 
ice and coarse salt. Have at least six inches of the 
ice mixture surround the mold. Let stand for four 
hours. Remove to a platter and cut in slices. 


Chocolate Ice Cream with Meringues 

(Meringues are very easily made at home, although few 
housewives are aware of the fact.) 

See Index for Chocolate Tee Cream. Arrange por¬ 
tions of the Tee Cream between two meringues. 


Meringues 


Four egg whites 
One cup sugar 
One teaspoon vanilla 

Beat the egg whites stiff, add the sugar and vanilla 
gradually, and continue beating until the mixture will 
hold its shape. Shape with a spoon or pastry bag upon 
a greased baking-sheet. 

Bake in a very slow oven on the bottom shelf until 
the meringues are a delicate brown color and very light 
and fluffy. Remove from the pan at once with a moist¬ 
ened knife. 

(These may be served with a frozen dessert or used 
in combinations with fresh fruits or whipped cream for 
a fancy dessert.) 


Bettina’s Best Desserts 79 

Frozen Apricots (Eight portions) 

(Simple and very good.) 

Two cups peeled canned or fresh apricots, 
cut in small pieces 
One cup sugar 

Two cups water or fruit juice 
One-fourth cup lemon juice 

Boil the sugar and juice together for five minutes. 
Cool, and add the rest of the ingredients. Pour into 
a chilled, well-scalded freezer, and freeze until very 
stiff. Serve at once, or pack and let stand until 
needed. 

Frozen Custard (Eight portions) 

(Many people prefer this to any other frozen dessert.) 

Three eggs 
One cup milk 
One cup sugar 

One-fourth level teaspoon salt 

Two cups cream 

One tablespoon vanilla 

Beat the eggs, add the milk, sugar and salt. Cook 
in a double boiler, stirring constantly, until the cus¬ 
tard coats a silver spoon. Cool and add the rest of the 
ingredients. Freeze until stiff. Serve at once or let 
stand, well-packed, for an hour or more. In packing 
use two parts of ice to one part of coarse salt. 

Meringue Glace (Ten portions) 

(Women nearly always like meringues. This is a good 

luncheon dessert.) 

Twenty meringues (See Index for Meringue 

recipe) 

One quart vanilla ice cream 


80 


Bettina’s Best Desserts 

Two cups whipped cream 
One-fourth cup sugar 
One teaspoon vanilla 

Shape the meringue mixture into rings one and one- 
half inches in diameter. Place one meringe circle on 
each serving plate, add a portion of ice cream and top 
the ice cream with another meringue. Mix the whipped 
cream, sugar and vanilla and serve a portion on top 
the second meringue. Serve at once. 

Nesselrode Pudding (Twelve portions) 

(A recipe seldom followed in the home kitchen, but very 

good, nevertheless.) 

One cup chestnuts 
Two cups boiling water 
One cup sugar 
One cup boiling water 
Four eggs 
Two cups cream 

One-half cup candied fruit peel, chopped fine 
One cup nut-meats, chopped tine 
One cup pineapple, chopped fine 
Two tablespoons lemon juice 
One tablespoon vanilla 

Shell the chestnuts, remove the skins and cook in 
the two cups of boiling water until tender. Drain off 
the water and press through a strainer. Boil the sugar 
and one cup of water together for five minutes. Pour 
into the well-beaten eggs and cook in a double boiler 
for three minutes. Cool, add the chestnut pulp and 
then the rest of the ingredients. Pour into a cooled, 
well-scalded freezer. Freeze until very stiff. Pack 
in three parts of chopped ice to one part of coarse salt. 
Let “ripen” for four hours. 

















































_ 






v 4 












Bavarian Cream (Six portions) 

(A simple dessert that literally “melts in your mouth.”) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

Two cups milk 

One-half cup sugar 

Two egg yolks, well-beaten 

One-eighth level teaspoon salt 

Two cups stiffly-beaten cream 

One teaspoon vanilla 

One-half cup cocoanut 

Soak the gelatin in the cold water for five minutes. 
Add the milk and cook in a double boiler until the gela¬ 
tin is dissolved. Add the sugar, egg yolks and salt, 
and cook slowly until the custard becomes creamy. 
(About three minutes.) Beat for three minutes. Al¬ 
low to cool. Beat for one minute more and add the 
whipped cream and vanilla. Pile lightly in serving 
dishes. Sprinkle the cocoanut over the tops. 

Set in a very cold place for one hour or more. Serve 
with cream. 


81 

































82 Bettina’s Best Desserts 

Charlotte Russe (Eight portions) 

(Delicious as a luncheon or afternoon party dessert.) 

Two level tablespoons granulated gelatin 

One-fourth cup cold water 

One-half cup hot milk 

One-half cup sugar 

One teaspoon vanilla 

One teaspoon lemon extract 

Four cups stiffly-whipped cream 

Sixteen lady fingers 

Soak the gelatin in the cold water for five minutes. 
Add the hot milk and stir until the gelatin is dissolved. 
Add the sugar and flavorings. Cook, beating constant¬ 
ly, for two minutes. Add the whipped cream. Pour 
into a moistened mold lined with lady fingers. 

Set in a cold place for one hour or more. Unmold 
upon a platter and serve in slices. 

Coffee Bavarian Cream (Six portions) 

(If you like the coffee flavor, you are certain to like this.) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

One-half cup boiling water 

One and one-half cups strong coffee 

One-fourth cup sugar 

One and one-half teaspoons vanilla 

Two cups stiffly-whipped cream 

Soak the gelatin in the cold water for five minutes. 
Add the boiling water and stir until dissolved. Add 
the coffee and sugar. Set in a cold place until the gel¬ 
atin mixture is partially congealed. Beat until frothy 
and until the mixture will hold its shape. Add the 


83 


Bettina’s Best Desserts 

vanilla and whipped cream. Beat for two minutes. 
Pour into a moistened mold. Set in a cold place for 
an hour or more. Unmold and serve with whipped 
cream. 

Dainty Gelatin Dessert (Six portions) 

(Bob calls this concoction “lady-like,” but he enjoys it 

nevertheless.) 

' 

Six two-inch squares of sponge cake half an 
inch thick 

Six one and one-half inch squares of fruit 
gelatin 

One cup stiffly-whipped cream 
One-fourth cup sugar 
One teaspoon vanilla 
One teaspoon lemon extract 
One-half cup shredded cocoanut 

Arrange the sponge cake on serving plates. Set 
the gelatin squares on top of the pieces of cake. Mix 
the cream, sugar, vanilla and lemon extract. Pile 
on top of the gelatin. Sprinkle the cocoanut on top 
of the creamy mixture. Serve. 

Fruit Gelatin (Four portions) 

(Light and simple.) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

One-half cup boiling pineapple juice 

One-third cup lemon juice 

One-half cup water 

One-third cup sugar 

One-half cup diced pineapple 

One-half cup diced oranges 

Soak the gelatin in the cold water for five minutes. 


84 


Bettina’s Best Desserts 

Add the boiling pineapple juice. Add the lemon juice, 
water and sugar. Allow to cool, and then add the 
diced pineapple and orange. Pour into a moistened 
mold. Set in a cold place for one hour. Unmold and 
serve with whipped cream. 

Helen’s Gelatin Dessert (.Six portions) 

(A fluffy dessert that is “fit for a king,”—or better yet, for 

a president.) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

One-half cup boiling fruit juice. (Any kind) 

One-half cup lemon juice 
Two-thirds cup sugar 
Two egg whites 

One cup marshmallows diced fine 
One-half cup peeled diced peaches 
One-half cup diced pineapple 
One-half cup nut-meats 
One cup whipped cream 

Soak the gelatin in the cold water for five minutes. 
Add the boiling fruit juice and stir until the gelatin 
is dissolved. Add the lemon juice and sugar. Set in 
a cold place until the mixture is partially congealed. 
Beat for three minutes. Add the egg whites, marsh¬ 
mallows diced, the fruits and the whipped cream. Beat 
for three minutes. Pile into glass serving dishes. Set 
in a very cold place for one hour or more. Serve with 
whipped cream. 

Loganberry Cream (Six portions) 

(Very light and always acceptable.) 

Two cups loganberry juice, boiling hot 
Three level tablespoons granulated gelatin 


Bettina’s Best Desserts 


85 


One-third cup cold water 
Three tablespoons lemon juice 
One-half cup sugar 
Two cups stiff!y-whipped cream 

Soak the gelatin in the cold water for five minutes. 
Add the boiling loganberry juice and stir until the 
gelatin is dissolved. Add the sugar and lemon juice, 
and set in a cold place until partially congealed. Beat 
until frothy, and add the stiffly-beaten cream. Con¬ 
tinue beating until the mixture will hold its shape. 
Pile lightly in stemmed sherbet glasses. Set in a 
very cold place for an hour or more. Garnish with 
whole loganberries. 


Persian Sherbet (Six portions) 

Two level tablespoons granulated gelatin 

One-half cup cold water 

One-half cup boiling water 

One cup sugar 

One-half cup lemon juice 

One-third cup orange juice 

One-half cup seeded chopped dates 

One-half cup chopped figs 

One-half cup chopped candied pineapple 

One-half cup chopped nut-meats 

Soak the gelatin in the cold water for five minutes. 
Add the boiling water and stir until dissolved. Add 
the sugar and fruit juices. Pour half into a moistened 
mold. Allow to congeal partially and then add a layer 
of all the rest of the ingredients. Let set in a cold 
place for fifteen minutes. Pour the remaining liquid 
eelatin mixture into the mold. Set in a very cold 

O 


86 


Bettina’s Best Desserts 


place for an hour or more. Unmold onto a platter and 
serve in slices with whipped cream. 

Rhubarb Gelatin Dessert (Four portions) 

(Try this in the rhubarb season.) 

Four cups peeled diced rhubarb 

Two level tablespoons granulated gelatin 

One-fourth cup cold water 

One cup sugar 

Two tablespoons lemon juice 

One egg white, stiffly beaten 

Cook the peeled diced rhubarb slowly until soft. 
Soak the gelatin in the cold water for five minutes 
and then pour into the hot cooked rhubarb. Add the 
lemon juice and sugar and set in a cold place until 
partially congealed. Allow to congeal partially, then 
whip with an egg-beater until frothy. Add the stiffly- 
beaten egg white and beat until the dessert will hold 
its shape. Pour into a well-moistened mold and stand 
in a cold place for an hour or more. Unmold and 


serve. 




Grape Gelatin Parfait (Six portions) 
(Delicious after a heavy meal) 


Two level tablespoons granulated gelatin 

One-third cup cold water 

One cup grape juice 

Two tablespoons lemon juice 

One-half cup orange juice 

One-half cup sugar 

Two cups stiffly-whipped cream 

Soak the gelatin in the cold water for five minutes. 
Heat the grape juice to the boiling point and pour over 
the gelatin mixture. Stir until dissolved. Add the 
lemon juice, orange juice and sugar. Set in a cold 
place until the mixture becomes stiff around the edges. 

Beat for three minutes with a Dover egg-beater, add 
the whipped cream, and beat for one minute more. 

Pile lightly in glass sherbet cups. Set in a cold 
place for one hour or more. Serve. 

87 




























































88 


Bettina’s Best Desserts 

Grape Juice Gelatin (Four portions) 

(One of the uses to which Bettina puts her home-made 

grape juice.) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

One-half cup boiling water 

One cup grape juice 

One-fourth cup sugar 

One-fourth cup lemon juice 

Soak the gelatin in the cold water for five minutes. 
Add the boiling water and stir until the gelatin is dis¬ 
solved. Add the grape juice, sugar and lemon juice. 
Pour into a moistened mold. Set in a very cold place 
for an hour or more. Unmold and serve with whipped 
cream. 



Chilled Fruit (Four portions) 


(A popular fruit combination) 

One cup white cherries 

One-half cup peeled diced oranges 

One-half cup diced pineapple 

One cup peeled diced grapefruit 

Three tablespoons lemon juice 

One-half cup other fruit juice of any kind 

Two-thirds cup sugar 

Mix all the fruits, lemon juice, fruit juice and sugar. 
Set in a cold place for one hour. Serve in sherbet 
glasses. 

Fruit Dessert (Six portions) 

(Good, and attractive-looking') 

One cup white grapes 

One cup diced pineapple 

One cup peeled orange, diced 

One-third cup sugar 

Two tablespoons lemon juice 

One-eighth level teaspoon salt 

Twelve red cherries, seeded 

Six slices peeled oranges, cut thin 

89 

















Bettina’s Beni Desserts 


90 

t 

Mix the grapes, pineapple, orange, sugar, lemon 
juice and salt. Let stand in a very cold place for half 
an hour or more. Place in tall sherbet glasses and 
garnish with the red cherries and orange slices. Keep 
in the ice box until ready to serve. 

Fruity Marshmallow Cup (Four portions) 

(An unusual mixture, but very good.) 

One cup raisins 
One-half cup water 
One-half cup diced pineapple 
One-half cup oranges 
One-half cup nut-meats 
One cup diced marshmallows 

Mix the raisins and water and cook slowly for three 
minutes. Cool and add the pineapple, oranges, nut- 
meats and marshmallows. Pile in glass serving dishes. 
Serve very cold, topped with whipped cream. 

Heavenly Hash (Four portions) 

(A simple home dessert) 

One cup diced bananas 
One cup diced oranges 
One-fourth cup sugar 
One cup diced marshmallows 
One-third cup shredded cocoanut 

Mix all the ingredients together and set in a cold 
place for half an hour. Serve in glass dishes. 



Orange Bread Pudding (Four portions) 
(An unusual bread pudding.) 


One cup bread crumbs, crumbled fine 

One-half cup sugar 

Two cups milk 

Two eggs, well-beaten 

One-fourth level teaspoon salt 

Two cups diced oranges 

One level tablespoon grated orange rind 

One teaspoon lemon extract 

Two tablespoons melted butter 

Soak the crumbs and sugar in the milk for fifteen 
minutes. Add the rest of the ingredients and pour 
into a buttered pudding dish. Bake in a moderate oven 
for thirty minutes. Serve warm or cold. 

Orange Cream Cake Pudding (Eight portions) 

(A rich dessert that you'll like if you like oranges.) 

One-third cup fat 
One cup sugar 
Two egg yolks 
One-half cup orange juice 

91 














92 


Bettinci’s Best Desserts 


One teaspoon lemon extract 
One and three-fourths cups flour 
Two level teaspoons baking-powder 
One-eighth level teaspoon salt 
Two egg whites, stiffly beaten 

Cream the fat, and add the sugar and egg yolks. 
Beat for two minutes. Add the orange juice and lemon 
extract. Mix and sift the flour, baking-powder and 
salt. Add to the creamed mixture. Beat for three min¬ 
utes. Add the stiffly-beaten egg whites, stirring in 
lightly. Fill two layer cake pans, lined with waxed 
paper, half full. Bake in a moderate oven for twenty 
minutes. Place Orange Filling between the layers. 

Orange Filling 

Two level tablespoons cornstarch 
One-fourth level teaspoon salt 
One-third cup sugar 
One cup orange juice 
One-fourth cup lemon juice 
One egg, well-beaten 
One level teaspoon butter 

Mix the cornstarch, salt and sugar in the upper part 
of a double boiler. Add the orange and lemon juice 
and cook over hot water until the filling becomes very 
thick and creamy. Add the egg and butter and cook 
for two minutes more. Cool and spread between the 
layers of the cake. Sprinkle powdered sugar on the 
top. 

Cut in wedge-shaped pieces and serve. 

Orange Dessert (Four portions) 

(Good and simple.) 

Four medium-sized oranges 


Bettina’s Best Desserts 


93 


Four level tablespoons sugar 

Four level tablespoons shredded cocoanut 

Peel the oranges, remove all the seeds and cut in 
one-third-inch slices, crosswise. Arrange on serving 
plates and sprinkle portions of sugar and cocoanut over 
each serving. 

Keep in a very cold place until ready to serve. The 
dessert should stand for at least fifteen minutes before 
serving. 

Orange Shortcake (Four portions) 

(A popular winter dessert.) 

One and one-half cups flour 

Three level teaspoons baking-powder 

One-eighth level teaspoon salt 

Three level tablespoons lard 

One-half cup milk 

One and one-half cups diced oranges 

One-third cup sugar 

White Mountain Cream Icing 

Mix and sift the flour, baking-powder and salt. Cut 
in the fat with a knife. Add the milk until a soft 
dough is formed. (More milk may be needed.) Toss 
upon a floured board and mold into a rectangular shape 
one inch thick. Place on a greased pan. Bake in a 
moderate oven for fifteen minutes. Split the short cake 
and place half the oranges, mixed with the sugar, be¬ 
tween the split layers. Pour a soft White Mountain 
Cream Icing over the top. Arrange the rest of the 
oranges on top of the icing. 

White Mountain Cream Icing 

Two cups sugar 
One cup water 


94 


Beilina’s Best Desserts 


Two egg whites, beaten stiff 
One teaspoon vanilla 

Mix the sugar and water. Cook, without stirring, 
until a thread is spun when a portion is dropped from 
a spoon. Pour slowly into the stiffly-beaten egg 
whites. (Beat while adding.) Beat until very creamy 
and cold. Add the vanilla and spread on top of the 
cake. 

(The mixture should be beaten until it is cold. If 
it hardens before cooling, add a small amount of hot 
water. If too thin, add sifted powdered sugar.) 

Orange Snow Pudding (Four portions) 

(Light and appetizing.) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

One-half cup boiling water 

One cup orange juice 

One-fourth cup lemon juice 

One-third cup sugar 

Two egg whites 

Soak the gelatin in the cold water for five minutes. 
Add the boiling water and stir until dissolved. Add 
the orange and lemon juice and sugar. Set in a cold 
place until the mixture hardens around the edge. Beat 
with a Dover egg-beater until frothy. Add the egg 
whites, stiffly beaten. Beat for five minutes. Pile 
lightly in glass sherbet cups. Set in a very cold place 
for one hour or more. 

Serve with whipped cream. 























Peach Cobbler 

(One of the good old standbys of the peach season.) 

Two cups diced peeled peaches 
One-half cup sugar 

One-fourth level teaspoon ground cinnamon 

One-fourth level teaspoon salt 

One level tablespoon flour 

One-half cup water 

One cup flour 

Two level teaspoons baking-powder 
One-eighth level teaspoon salt 
Two level tablespoons lard 
Three tablespoons cold water 

Place the diced peeled peaches in the bottom of a 
shallow buttered baking-dish. Mix the sugar, cinna¬ 
mon, salt and one tablespoon of flour. Sprinkle over 
the top of the peaches. Add the half cup of water. 

Mix and sift the cup of flour, baking-powder and 
salt. Cut in the lard with a knife. Add the cold water 
slowly until a stiff dough is formed. Roll out to fit 
over the top of the peaches. Make three slits in the 

95 











































































































96 


Bettina’s Best Desserts 

top of the dough. Place on top of the peaches. Bake 
in a moderate oven for twenty-five minutes. Serve 
warm with cream. 

Peach Custard (Four portions) 

(Very popular with Sue, Robin and other little folks.) 

Two cups sliced peaches 
One-fourth cup sugar 
Two cups boiled custard 

Place the peaches in a serving dish, add the sugar 
and custard and set in a cold place for half an hour. 
(See the Index for Boiled Custard.) 

Peach Dessert (Four portions) 

(It looks and tastes delicious.) 

Four slices angel food cake 

Four halves of peaches 

Eight marshmallows, quartered 

One and one-half cups whipped cream 

One-fourth cup sugar 

Two teaspoons vanilla 

Arrange the cake on serving plates. Place the 
peaches on top of the cake and arrange the marshmal¬ 
lows in the cavities of the peaches. Mix the stiffly- 
beaten cream, sugar and vanilla. Place on top of the 
peaches and serve at once. 

Peach Dessert Supreme (Four portions) 

(Another delicious confection.) 

Four slices angel-food cake 

Four halves of fresh or canned peaches 


97 


Bettina’s Best Desserts 

One cup whipped cream 
One-fourth cup sugar 
One teaspoon vanilla 
One-fourth cup nut-meats 

Arrange the slices of cake on serving plates. Place 
the peaches, open side up, on top of the cake. Mix 
the cream, sugar, and vanilla. Pile portions of this 
mixture on top the peaches. Sprinkle the nuts over 
the top. Serve. 

(Have all the ingredients very cold before com¬ 
bining.) 

Peach Dumplings (Six portions) 

(A man always likes this dessert.) 

Two cups flour 

Four level teaspoons baking-powder 
One-fourth level teaspoon salt 
Four level tablespoons lard 
Two-thirds cup milk 
Two cups peeled diced peaches 
One-ihalf cup sugar 

Mix and sift the flour, baking-powder and salt. Cut 
in the fat with a knife and add the milk until a soft 
dough is formed. Toss upon a floured board. Cut 
into small pieces and fit into greased muffin pans. 
Mix the peaches and sugar. Place portions of the 
peach mixture on the dough mixtures in the muffin 
pans. Place small circles of the dough on top of the 
peaches. Bake in a moderate oven for twenty min¬ 
utes. Serve warm with cream. 

Peach Marshmallow Cup (Six portions) 

(A light and airy favorite.) 

Two cups diced marshmallows 


98 


Bettina’s Best Desserts 


Two cups diced peaches 
One-third cup sugar 
Three tablespoons lemon juice 
One-half cup shredded cocoanut 
One cup whipped cream 

Mix all the ingredients. Pile in sherbet glasses and 
set in a cold place for half an hour. 

Peach Rice Pudding (Four portions) 

(A simple home dessert.) 

Two eggs 

One-third cup sugar 

One-fourth level teaspoon salt 

One and one-half cups milk 

One and one-half teaspoons vanilla 

One cup fresh or canned peaches, diced 

One cup boiled rice 

Beat the eggs and add the sugar and salt. Add the 
milk and beat for one minute. Add all the rest of 
the ingredients and pour into a buttered baking dish. 
Bake in a moderate oven for twenty-five minutes. Serve 
warm or cold with cream. 

Peach Sillibub (Six portions) 

(Tt will ‘‘melt in your mouth.”) 

Two cups peaches, peeled and diced 

One-half cup sugar 

One teaspoon lemon extract 

Two stiffly-beaten egg whites 

One and one-half cups stiffly-whipped cream 

One-half cup cocoanut 

Mix the peaches, sugar and lemon extract. Add the 


99 


Bettina’s Best Desserts 

egg whites stiffly beaten, and beat for one minute, 
h old in the whipped cream. Pile portions in tall sher¬ 
bet glasses. Sprinkle the cocoanut over the tops. Set 
in a very cold place for thirty minutes. Serve. 

Peach Short Cake (Four portions) 

(Almost as good as its strawberry brother.) 

One and one-half cups flour 
Three level teaspoons baking-powder 
One-fourth level teaspoon salt 
Two level tablespoons sugar 
Three level tablespoons lard 
One-half cup milk 
Two cups peeled diced peaches 
One-half cup sugar 

Mix and sift the flour, baking-powder, salt and two 
tablespoons of sugar. Cut in the fat with a knife. 
Add the milk until a soft dough is formed. (More milk 
may be needed.) Roll out to the thickness of one inch, 
place upon a greased baking pan and bake in a hot 
oven for ten minutes. 

Set upon a platter. Mix the peaches and sugar and 
place on top of the baked dough. Serve with whipped 
cream. 

Peach Sponge Cake Dessert (Six portions) 

(Attractive as a luncheon dessert.) 

Six individual sponge cakes 

One and one-half cups peeled sliced peaches 

One-fourth cup sugar 

One cup whipped cream 

Two level tablespoons sugar 

One tablespoon vanilla 

One-third cup nut-meats 


> 

» ) 


> y 




100 


Bettina’s Best Desserts 


Remove the tops and parts of the insides of six 
baked cakes. Mix the peaches and sugar. Place por¬ 
tions inside of the cake cases. Mix the whipped cream, 
sugar and vanilla. Pile portions on the cakes. Sprin¬ 
kle the nuts over the cream. Serve. 

Peach Tapioca (Four portions) 

(For the simple home meal.) 

One-third cup quick-cooking tapioca 
One-half cup cold water 
One cup 'boiling water 
One-fourth level teaspoon salt 
One-third cup sugar 

Two cups peeled diced peaches, canned or 
fresh 

One teaspoon vanilla 

Soak the tapioca in the cold water for five minutes. 
Add the boiling water and salt and cook in a double 
boiler for twenty-five minutes. Add the sugar and 
peaches and cook for fifteen minutes more. Add the 
vanilla, and serve very cold with whipped cream. 


Windsor Peaches (Six portions) 
(Unusual and delicious.) 

Six three-inch circles of sponge cake, half an 
inch thick 

Six halves of canned, or fresh peaches. (If 
fresh ones are used, peel, seed, and cut 
in half) 

One-half cup seeded chopped dates 

One-third cup chopped nuts 

Two level tablespoons jelly 


Bettina’s Best Desserts 


101 


Two egg whites 
One-fourth cup sugar 
One teaspoon lemon ^-extract 

Place the circles of sponge cake upon a greased 
baking sheet. Place the peaches, open side up, on top 
of the cake. Mix the dates, nuts and jelly and fill the 
peach cavities with this mixture. 

Beat the egg whites stiff; add the sugar and extract. 
Beat for one minute. Cover the peaches with the egg 
white mixture. Set in a moderate oven for five min¬ 
utes or until the meringue is light brown. 



Apple Pie (One medium-sized pie) 

(Probably the most universally popular dessert in the book.) 

Four cups sliced apples 

One-half cup water 

One cup sugar 

One level tablespoon flour 

One-eighth level teaspoon salt 

One-fourth level teaspoon grated nutmeg 

One-half level teaspoon powdered cinnamon 

Two level tablespoons butter 

Peel and core the apples and slice very thin. Add 
the water and cook slowly in a covered saucepan until 
the apples are a little tender. (This will take about 
seven minutes.) Add the sugar and cook for four 
minutes more or until the sugar is well dissolved and 
the filling a little thick. Add the flour, salt, nutmeg, 
and cinnamon, and cook for another minute. Pour 
into a pie pan lined with an unbaked pie-shell. Roll 
out the upper crust and spread the butter on its under 
side. (The side that will fit next to the apple filling.) 
Fit the crust carefully on top of the pie. Moisten the 

102 














































































103 


Betthia’s Best Desserts 

outside edge of the under crust with cold water and 
pinch the two crusts together. Cut off the superfluous 
dough with a knife. Place the pie on the lower shelf 
of a moderate oven for ten minutes. Place on the up¬ 
per shelf and bake in a slower oven for twenty-five 
minutes more, or until the pie is well browned. 


Crust for a Two-Crust Pie 

Two cups flour 
One-half level teaspoon salt 
Two-thirds cup lard or a lard substitute 
One-third cup cold water 

Mix the flour and salt, and cut in the fat with a knife. 
When well mixed, add the water very slowly, mixing 
with the knife until a stiff dough is formed. The exact 
amount of water cannot be given, so care must be ex¬ 
ercised in adding. Take two-thirds of the dough, cut¬ 
ting it off with a knife. Toss it upon a floured board 
and roll in a circular shape on one side of the dough 
only. When four inches larger than the diameter of 
the pan, fold over the dough and fit into a deep pie 
pan. Press the dough down into the sides of the pan, 
so that a good deep case for the pie filling will be made. 
The dough should extend over the edges of the pan. 
Do not cut it off until the upper crust is in place. 

Take the rest of the dough and roll out to extend 
one inch beyond the crust. Make three or more slits 
in the center of the dough by folding in half and mak¬ 
ing the cuts in the center of the fold. 

Pour the filling in the prepared lower crust, and 
carefully put the dough of the upper crust in place. 
Moisten the edge of the lower crust with cold water 


104 


Bettina’s Best Desserts 


and pinch the two crusts firmly together. Cut off the 
superfluous dough with a sharp knife. 

Place the prepared pie on the lower shelf of a mod¬ 
erate oven for ten minutes. Remove to the upper 
shelf of the oven, and bake in slow heat for twenty- 
five minutes more. 

Dried Appricot Meringue Pie (One medium-sized pie) 

(An old-fashioned favorite.) 

One cup dried apricots 

One and one-half cups cold water 

One-half cup sugar 

One tablespoon lemon juice 

One-fourth cup flour 

One-half cup apricot juice or water 

One-eighth level teaspoon salt 

Two egg yolks, well-beaten 

One teaspoon vanilla 

Wash the apricots well and soak over night in the 
cold water. In the morning cook slowly for twenty- 
five minutes in the water in which they were soaked. 
Mix the flour, one-half cup of apricot juice (or water, 
if there is not enough juice) and salt. Add the sugar 
to the cooked, drained, apricots and cook slowly for 
about three minutes or until the mixture is slightly 
thick. Add the flour mixture and lemon juice and 
cook slowly for about two minutes more. Stir con¬ 
stantly. Add the egg yolks well beaten and cook for 
two minutes more. Add the vanilla. Pour into a 
baked pie-shell and cover with a meringue. Bake in 
a moderate oven for about ten minutes or until the 
meringue is a delicate brown color. 


Bettina's Best Desserts 105 

The Pie-Shell (For one medium-sized one-crust pie) 

One cup flour 

One-fourth level teaspoon salt 
One-third cup lard or a lard substitute 
Cold water, (About four tablespoons) 

Mix and sift the flour and salt. Cut in the fat with 
a knife and slowly add enough cold water to make 
a stiff dough. Toss on a floured board and roll out 
to fit a medium-sized pie tin. Crinkle the edges with 
the fingers and pierce holes with a fork in the sides 
and bottoms of the crust. Bake in a quick oven until 
a delicate brown color. 

Meringue 

Two egg whites 
Three tablespoons sugar 

Beat the egg whites very stiff, add the sugar and 
beat for a minute more. Pile lightly on the filling. 

Banana Cream Pie (One medium-sized pie) 

(Bob says it “melts in his mouth.”) 

Two cups sliced bananas 

Two tablespoons lemon juice 

One-half cup sugar 

One cup whipped cream 

Two level tablespoons sugar 

Two level tablespoons shredded cocoanut 

One teaspoon vanilla 

Mix the bananas, lemon juice and one-half cup sugar. 
Place in a baked pie-shell. (See Dried Apricot 
Meringue Pie.) Mix the whipped cream, two table¬ 
spoons sugar, cocoanut and vanilla, and pile lightly 


106 


Bettina’s Best Desserts 


on top of the banana filling. Cut in pie-shaped pieces, 
and serve at once. 


Blueberry Pie 

(One of the joys of the blueberry season.) 

Three cups blueberries 

One-half level teaspoon ground cinnamon 

One cup sugar 

Two level tablespoons flour 

One tablespoon lemon juice 

One-fourth level teaspoon salt 

Mix the cinnamon, sugar and flour. Add all the rest 
of the ingredients and pour into a pie pan lined with 
an unbaked crust. Place the upper crust on top of the 
berry mixture and bake. (For the pie-crust recipe, see 
Apple Pie.) 

Illiopolis Butterscotch Pie (One medium-sized pie) 

(A really delicious winter dessert; it should be served when 

fruits are scarce.) 

One and one-half cups brown sugar 

Three level tablespoons butter 

One cup milk 

Three egg yolks 

One cup water 

Four level tablespoons flour 

One-fourth level teaspoon salt 

Place the sugar and butter together in a pan and stir 
over the fire until the mixture gets “waxy.” (About 
three minutes.) Add the milk and cook in a double 
boiler until the sugar is all dissolved. (This requires 
about ten minutes). Beat the egg yolks; add two 


Bettina’s Best Desserts 107 

tablespoons of the water and the flour and mix well. 
Add the rest of the water and the salt. Add to the 
sugar mixture and stir well. Cook until the filling 
becomes very thick. (This will take about ten min¬ 
utes.) 

Pour into a baked pie-shell, and cover with meringue. 
(See Apricot Meringue Pie for crust and meringue 
recipes.) Bake in a slow oven for ten minutes to brown 
the meringue. 

Caramel Pie (One medium-sized pie) 

(Another winter pie.) 

One cup sugar 

Four tablespoons water 

Five level tablespoons flour 

One-eighth level teaspoon salt 

Two cups milk 

Two egg yolks 

One teaspoon vanilla 

Place one-third of the sugar in a frying pan. Heat 
slowly, and stir constantly with a wooden spoon, until 
a light-colored liquid is formed. Allow to become a 
light brown color; this is called caramel. Add the 
water and boil for three minutes, or until a thick syrup 
is formed. 

Mix the rest of the sugar, the flour, and the salt in 
the upper part of the double boiler. Slowly add the 
milk and the caramel syrup, mixing well. Cook over 
hot water until thick and creamy. (About fifteen min¬ 
utes.) Add the egg yolks 'and cook for one minute. 
Remove from the fire and add the vanilla. Pour into a 
baked pie shell. Cover with Meringue and bake. (For 


108 Bettina’s Best Desserts . 

the crust and meringue recipes, see Apricot Meringue 
Pie.) 

Cherry Pie (One medium-sized pie) 

(Second only to apple-pie in popularity, and oh, so welcome 

in cherry season!) 

Four cups of well-washed cherries, pitted and 
stemmed 

One-half cup water 
One and one-half cups' sugar 
Four level tablespoons flour 
One-eighth level teaspoon salt 

Cook the cherries and water together for five min¬ 
utes. Mix the sugar, flour and salt and add to the 
cherry mixture. Cook, stirring constantly, for five 
minutes. Cool, and pour into a pie pan lined with an 
unbaked crust. Add the upper crust and bake. (For 
the double crust recipe, see Apple Pie.) 

Chocolate Pie (One medium-sized pie) 

(A winter-time favorite.) 

One-half cup sugar 
One-third cup flour 
One-eighth level teaspoon salt 
Two cups milk 

One square melted chocolate (melted over hot 
water) or two level tablespoons cocoa 
Two egg yolks, well-beaten 
One teaspoon vanilla 

Mix the sugar, flour and salt in the upper part of the 
double boiler. Add the milk and cook slowly over hot 
water until the mixture is thick and creamy. Add the 
chocolate (or cocoa) and egg yolks. Cook, (stirring 


109 


Bettina’s Best Desserts 

constantly) until well-mixed. (About two minutes.) 
Add the vanilla, mix well, and pour into a baked pie- 
shell. Use the e,g*g whites for making* a mering*ue for 
the top. (For the crust and meringue recipes, see 
Dried Apricot Meringue Pie.) 

Chocolate Pie Pudding (Six portions) 

(Most people like this.) 

One medium-sized baked pie-shell. (See Apricot 
Meringue Pie) 

Three-fourths cup sugar 
One-third cup flour 
One-fourth level teaspoon salt 
Two squares chocolate, melted 
Two cups milk 
• Two egg yolks, well-beaten 
Two egg whites, stiffly-beaten 
One teaspoon vanilla 
One cup whipped cream 

Mix the sugar, flour and salt in the upper part of the 
double boiler. Add the milk and chocolate, and cook 
until thick and creamy. Add the egg yolks and cook 
for two minutes. Add the egg whites, stiffly-beaten, 
and the vanilla. Pour into the baked shell. When 
cool, spread the whipped cream over the top. Serve. 

Cocoanut Cream Pie 

(Another of those “melting” desserts.) 

Three-fourths cup sugar 
Four level tablespoons flour 
One-eighth level teaspoon salt 
Two cups milk 
Two egg yolks, well-beaten 


Bettina’s Best Desserts 


110 

One-third cup shredded cocoanut 
One teaspoon lemon extract 

Mix the sugar, flour and salt in the upper part of the 
double boiler. Add the milk and cook over boiling 
water until the filling is thick and creamy. Add the 
egg yolks and cocoanut and cook for one minute more. 
Remove from the fire and add the lemon extract. Pour 
into a baked pie-shell and cover with Cocoanut 
Meringue. (For the pie-shell, see Dried Apricot 
Meringue Pie.) 

Cocoanut Meringue 

Two egg whites 
One-eighth level teaspoon salt 
Three level tablespoons sugar 
One-fourth cup shredded cocoanut 

Beat the egg whites and salt until very stiff. Add 
the sugar and beat for one minute more. Pile lightly 
on top of the filled pie. Sprinkle the cocoanut over the 
top. Bake in a moderate oven for seven minutes, or 
until the meringue is a delicate brown color. 

Cranberry Pie (One medium-sized pie) 

(Many people make it with two crusts, but to Sue and Robin 
its “criss-cross” face is one of its charms.) 

Four cups cranberries 

Two cups water 

One and one-half cups sugar 

Two level tablespoons flour 

One-eighth level teaspoon salt 

Two level tablespoons butter 

Pick over and wash the cranberries. Add the water 
and cook until the berries are soft. (About ten min- 


Bettina’s Best Desserts 111 

utes.) Mix the sugar, flour, and salt, and add to the 
cooked cranberries. Cook (stirring frequently) until 
the mixture becomes quite thick. Pour into an unbaked 
pie-shell. Place the butter in small pieces on top of 
the cranberry mixture. Make one-inch strips of dough 
and arrange in criss-cross fashion over the top of the 
cranberries. Bake on the lower shelf of a moderately 
hot oven for ten minutes. Remove to the upper shelf 
of the oven and bake in moderate heat for fifteen min¬ 
utes more. 

Crust for Cranberry Pie 

One-half cup lard or lard substitute 
One and one-half cups flour 
One-half level teaspoon salt 
About four tablespoons cold water. (The exact 
amount cannot be given) 

Mix the flour and salt and cut in the fat with a knife. 
When well mixed, add the cold water slowly until a 
stiff dough is formed. Toss two-thirds of the dough 
upon a floured board. Roll very thin to fit a pie pan. 
Fit the dough carefully into the pan and add the cran¬ 
berry mixture. 

Roll out the rest of the dough and cut into one-half- 

4 

inch strips to stretch across the top of the cranberries 
in criss-cross fashion. Moisten the edges of the crust 
with cold water before arranging the strips in place. 

Cream Pie (One medium-sized pie) 

(A good winter dessert.) 

One cup sugar 
One-fourth cup flour 
One-fourth level teaspoon salt 


112 


Bettinci’s Best Desserts 


Two cups milk 

Two egg yolks, well-beaten 

One teaspoon vanilla 

One-half teaspoon lemon extract 

One teaspoon butter 

Mix the sugar, flour and salt in the upper part of the 
double boiler. Slowly add the milk, mixing well. Cook 
slowly (stirring constantly) until thick and creamy. 
Add the egg yolks, and cook for one minute more. Re¬ 
move from the fire and add the rest of the ingredients. 

Pour into a baked pie-shell. (See Dried Apricot 
Meringue Pie for crust and meringue.) Cover with 
meringue and bake in a moderate oven for seven to ten 
minutes, or until the meringue is a delicate brown 
color. 

Custard Pie (One medium-sized pie) 

(A winter “stand-by” in nearly all homes.) 

Three eggs 

Five level tablespoons sugar 
One-fourth level teaspoon salt 
One teaspoon vanilla 
Two cups milk 

One-eighth level teaspoon grated nutmeg 
One-eighth level teaspoon ground cinnamon 

Beat the eggs and add the sugar, salt, vanilla and 
milk. Beat for one minute, and pour into an unbaked 
pie-shell (For the crust, see Dried Apricot Meringue 
Pie.) Sprinkle the nutmeg and cinnamon (mixed to¬ 
gether) over the top. Bake in a moderate oven for ten 
minutes and continue baking in a slower over for 
twenty-five more minutes. 

The custard should shake a little in the center when 
it is taken from the oven, as it will stififen when cold. 


Bettinci’s Best Desserts 113 

Date Custard Pie (One medium-sized pie) 

(People who are fond of dates always like this dessert.) 

One and one-half cups seeded dates 

One cup water 

Two level tablespoons sugar 

Two eggs, well-beaten 

One-half level teaspoon ground cinnamon 

One-fourth level teaspoon ground cloves 

One and one-half cups milk 

One teaspoon vanilla 

Wash and seed the dates, and cut in small pieces. 
Add the water and sugar and cook slowly for about 
fifteen minutes, or until the dates are soft. Add all the 
rest of the ingredients, and pour into an unbaked pie- 
shell. Bake on the lower shelf of a moderate oven for 
thirty minutes. (For the pie-shell recipe, see Index 
for Dried Apricot Meringue Pie.) 


Lola's Date Pie (Four portions) 

(A rich but delicious company dessert.) 

One pie-shell, baked 

One and one-half cups dates, seeded and chopped 

One-half cup water 

One-fourth cup sugar 

One-half cup nut-meats 

One cup whipped cream 

Mix the dates, water and sugar. Cook slowly until 
a soft creamy mixture is formed. Cool. Pour into the 
baked pie-shell. Pile the whipped cream on top. Serve 
in wedge-shaped pieces. (For the pie-shell recipe, see 
Dried Apricot Meringue Pie.) 


114 


Bet finals Best Desserts 

Lemon Pie (One medium-sized pie) 


(“You’ll always know a good cook,” says Aunt Lucy, “by her 
lemon pie. And Bettina’s is—well, you just watch 
Bob when she brings it in!”) 


Lemon Filling for Lemon Pie 

Three egg yolks 

One cup sugar 

One-third cup flour 

One-sixth level teaspoon salt 

One and one-half cups water 

Four tablespoons lemon juice 

One level teaspoon grated lemon rind 

One level teaspoon butter 

Place the egg yolks in the tipper part of a double 
boiler and beat until light. Add the sugar and continue 
beating for a minute. Add the flour and salt and slowly 
add the water, lemon juice and rind. Mix thoroughly. 
Cook over hot water until the mixture is very thick 
and creamy. (This requires about fifteen minutes.) 
Add the butter, mix, and pour into a baked pie-shell. 
Cover with meringue. (For the pie-shell recipe, see 

Dried Apricot Meringue Pie.) 

« 

Meringue 

Three egg whites 

Five level tablespoons sugar 

Beat the egg whites very light. Add the sugar and 
continue beating for two minutes. Pile lightly on top 
of the filling. Bake in a moderate oven for about ten 
minutes or until the meringue is a light brown color. 


115 


Beit in a’s Best Desserts 

Maple Cream Pie (One medium-sized pie) 

(Try this in winter. You’ll like it.) 

One-third cup sugar 
One-third cup flour 
One-fourth level teaspoon salt 
One cup maple syrup 
One cup milk 
Two egg yolks, well-beaten 
One teaspoon vanilla 

Mix the sugar, flour and salt. Add the maple syrup 
and milk. Cook in a double boiler until the filling is 
thick. (About fifteen minutes.) Add the egg yolks, 
and cook for one minute more. Add the vanilla and 
pour into a baked pie-shell. Cover with meringue and 
brown in a moderate oven. 

(For the pie-crust and meringue recipes, see Dried 
Apricot Meringue Pie. Make the meringue with the 
two egg whites that are left.) 

Mince Pie (One medium-sized pie) 

(Bettina makes her own mincemeat, and her mince pies are 

the best of their kind.) 

Three cups mincemeat 
One-third cup fruit juice 

> 

i 

Mix the mincemeat and fruit juice and pour into a 
pie pan lined with an unbaked crust. Add the upper 
crust and bake. (To make the pie-crust, see the recipe 
for Apple Pie.) 

Mincemeat (Eight quarts or filling for twelve pies.) 

Two pounds uncooked beef, chopped fine 
One pound suet, chopped fine 


116 


Bettina’s Best Desserts 


Three pounds raisins, well washed 
Three pounds currants, well washed 
Five cups brown sugar 
One cup molasses 

Three quarts chopped apples. (Twelve cups) 

Four cups fruit juice, any kind 

Two level tablespoons salt 

Three level tablespoons ground cinnamon 

Two level teaspoons mace 

Two level teaspoons ground clove 

One level teaspoon grated nutmeg 

Two lemons, grated rind and juice 

One-fourth pound chopped citron 

Four cups meat stock 

Wash the meat and cook in boiling water to cover, 
until tender. (Round, flank or shoulder of beef may 
be used.) Remove all the gristle and chop the rest 
of the meat. Reserve the meat stock, measure out 
four cups of the stock, and add all the rest of the in¬ 
gredients. Cook slowly for one hour. Pour into glass 
jars, sterilized and boiling hot. Seal at once. 

Spiced peach juices, cider, jellies or fruit juices may 
be added when the mincemeat is used in pies. 

Orange Meringue Pie (One medium-sized pie) 

(An unusual but pleasing dessert.) 

The Filling 

One cup sugar 

One-eighth level teaspoon salt 

One-third cup flour 

One cup orange juice 

One-fourth cup lemon juice 

One level teaspoon grated orange rind 

Two egg yolks, well-beaten 

One level teaspoon butter 


Bettina’s Best Desserts 117 

Mix the sugar, salt and flour. Add the juices and 
orange rind and cook in a double boiler until thick and 
creamy. (About fifteen minutes.) Add the egg yolks 
and butter and cook for one minute more. Beat for 
one minute and pour into a baked pie-shell and cover 
with Orange Meringue. (For the pie-shell recipe, see 
Dried Apricot Meringue Pie.) 

Orange Meringue 

Two egg whites. (Left from making the Filling) 

One-eighth level teaspoon salt 

Four level tablespoons sugar 

One level teaspoon grated orange rind 

Beat the egg whites and salt very stiff. Add the 
sugar and beat for one minute. Pile lightly on top of 
the orange-filled pie. Sprinkle the orange rind over 
the top and bake in a moderate oven for eight minutes, 
or until the meringue is a delicate brown color. 

Peach Pie (One medium-sized pie) 

(One of the most popular pies Bettina makes.) 

Three cups peeled sliced peaches 
One cup sugar 

One-fourth level teaspoon salt 
One-fourth level teaspoon ground cinnamon 
One level tablespoon flour 
Two tablespoons water 
One level tablespoon butter 

Mix the peaches, sugar, salt, cinnamon and flour. 
Pour into a pie pan lined with an unbaked crust. Add 
the water and dot the peach filling with small pieces 
of butter. Add the upper crust and bake. (For the 
pie-crust, see Index for Apple Pie.) 


118 


Bettina’s Best Desserts 

Pineapple Pie (One medium-sized pie) 

(Unusual, but well-liked by people who are fond of the pine¬ 
apple flavor.) 

One and one-half cups grated pineapple 

One-fourth cup pineapple juice or water 

Three-fourths cup sugar 

One-fourth cup flour 

One-fourth level teaspoon salt 

One tablespoon lemon juice 

One egg, well-beaten 

One level teaspoon butter 

Mix the pineapple and juice (or water). Mix the 
sugar, flour and salt, and add them to the pineapple 
mixture. Cook slowly for five minutes, or until the 
filling is thick and creamy. Add the lemon juice, egg 
and butter and beat vigorously for one minute. Pour 
into a medium-sized pie tin lined with an unbaked pie¬ 
crust. (See Apple Pie for the crust recipe.) Place the 
upper crust on top of the filling and bake in a moder¬ 
ately hot oven for twenty-five minutes. Serve warm 
or cold. 

Prune Pie (One medium-sized pie) 

(A winter favorite.) 

One-half pound prunes 

One and one-half cups cold water 

Three-fourths cup sugar 

Two level tablespoons flour 

One-eighth level teaspoon salt 

Two tablespoons lemon juice 

One-half level teaspoon ground cinnamon 

Two level tablespoons butter 

AVash the prunes thoroughly, cover with the water 
and soak over night. In the morning, cook the prunes 


Beilina 1 s Best Desserts 110 

very slowly in the same water until tender. (About 
twenty-five minutes.) Allow the prunes to cool and 
then remove the stones. Mix the sugar, flour and salt, 
and add to the prunes and prune juice. Cook slowly for 
about four minutes, or until the mixture is a little 
thick. Remove from the fire and add the lemon juice, 
cinnamon and butter. Pour into a pie pan lined with 
an unbaked crust and place another crust on top. (See 
Apple Pie for crust recipe.) Bake in a moderate oven 
for thirty minutes. (It is best to place such a pie as 
this on the lower shelf of a moderately hot oven for 
ten minutes. Then reduce the heat, and bake on the 
upper shelf for twenty minutes more.) Serve hot or 
cold. 

Prune Pie may be made with one crust and a 
meringue on top. In that case, pour the filling into 
a baked pie-crust, and cover with a meringue. Bake 
in a slow oven for ten minutes, or until the meringue 
is a delicate golden brown color. (For the crust and 
meringue, see recipe for Dried Apricot Meringue Pie.) 

Pumpkin Pie (One medium-sized pie) 

(Nothing ever quite equals it as a November and December 

dessert.) 

One and one-half cups steamed, mashed pumpkin. 

(Canned pumpkin may be used) 

Two eggs 

One cup brown sugar 
One level teaspoon ground cinnamon 
One-fourth level teaspoon ground cloves 
One-fourth level teaspoon grated nutmeg 
One-fourth level teaspoon ground ginger 
One-fourth level teaspoon allspice 


120 


Bettina’s Best Desserts 


One-half level teaspoon salt 
One and one-half cups milk 

Beat the eggs and add all the rest of the ingre¬ 
dients. Beat for two minutes and pour into an unbaked 
pie-shell. (See Dried Apricot Meringue Pie for crust 
recipe.) Bake in a moderate oven for ten minutes, then 
bake in a slower oven for twenty minutes more. Let 
stand until firm, and serve. 


Raisin Pie (One medium-sized pie) 

(“Old-fashioned, perhaps, but all the better for that,” says 

Uncle John.) 

One and one-half cups raisins 
One and one-fourth cups water 
One level teaspoon salt 
One-half cup sugar 
One level tablespoon cornstarch 
Three tablespoons water 
One teaspoon lemon extract 

Wash the raisins well, add the water, salt and sugar 
and cook slowly for fifteen minutes. Mix the corn¬ 
starch and three tablespoons water, and add to the rai¬ 
sin mixture. Cook (stirring constantly) for two min¬ 
utes. Add the lemon extract and when well mixed, 
pour into a pie pan lined with an unbaked crust. Add 
the upper crust and bake at once. Serve warm or 
cold. (For the double crust recipe, see Apple Pie.) 

Red Raspberry Pie (One medium-sized pie made with canned 

raspberries.) 

(“It drips with goodness,” says little Robin.) 


121 


Bettina’s Best Desserts 

Filling for Red Raspberry Pie 

Three cups canned red raspberries, drained 
Three tablespoons raspberry juice 
One and one-fourth cups sugar 
Two level tablespoons flour 
One-fourth level teaspoon salt 

Mix the sugar, flour and salt, combine with the rest 
of the ingredients and pour into an unbaked shell. 
Place an upper crust on top of the berries and bake. 

(For the two-crust pie-shell recipe, see Apple Pie.) 

Rhubarb Pie (One medium-sized pie) 

(One of the joys of early spring.) 

Four cups peeled diced rhubarb 

One-half cup water 

One cup sugar 

Two level tablespoons flour 

One-third level teaspoon salt 

Two level tablespoons butter 

Wash and peel the rhubarb and cut into one-inch 
pieces. Add the water and cook for five minutes. Mix 
the sugar, flour and salt, and add to the rhubarb. Cook 
for five minutes, or until the mixture is thick. Stir 
constantly. Pour into a pie pan lined with an unbaked 
pie-shell. Dot the top with the butter. Add the upper 
crust, and bake for thirty minutes in a moderate oven. 

(To make the double pie-crust, see the recipe for 
Apple Pie.) 



Baked Pineapple Pudding (Five portions) 


(An unusual bread pudding,) 

One cup bread crumbs 
One cup sugar 

One cup shredded or diced pineapple 
Three level tablespoons flour 
One-fourth level teaspoon salt 
One level teaspoon baking-powder 
One teaspoon lemon extract 
One teaspoon vanilla extract 
Three eggs, well-beaten 

Mix the crumbs, sugar and pineapple and let stand 
for five minutes. Add the flour, salt and baking- 
powder mixed and sifted. Add all the rest of the in¬ 
gredients and beat for five minutes. Pour into a well- 
buttered baking dish and set in a pan of hot water. 
Bake in a moderate oven for thirty minutes or until 
the mixture sets. 

Hard Sauce 

Four level tablespoons butter 
One teaspoon vanilla 

122 



















































































123 


Beilina’s Best Desserts 

Three tablespoons boiling water 
One-eighth level teaspoon salt 
One and one-ihalf cups powdered sugar 

Cream the butter, add the vanilla, water and salt and 
slowly add the sifted powdered sugar. Beat until light 
and creamy. Set in a cold place to chill and then serve 
on the pudding. 

Pineapple Delicious (Four portions) 

(A light and appetizing concoction.) 

One and one-half cups diced pineapple 
One-half cup sugar 
Three tablespoons lemon juice 
One cup diced marshmallows 
One-half cup nut-meats 
One-half cup cocoanut 

Mix all the ingredients. Arrange in glass serving 
cups. Set in a cold place for half an hour. 

Pineapple Fluff (Four portions) 

(A fluffy, delicious dessert with which to follow a rather 

heavy meal.) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

One cup boiling pineapple juice 

One-fourth cup lemon juice 

One-half cup sugar 

Two egg whites, stiffly-beaten 

One cup diced pineapple 

One cup whipped cream 

Soak the gelatin in the cold water for five minutes. 
Add the boiling pineapple juice and stir until the gel¬ 
atin is dissolved. Add the lemon juice and sugar. Set 


124 


Bettina’s Best Desserts 


in a cold place until the mixture hardens around the 
edge. Beat until frothy. Add the stiffly-beaten egg 
whites. Beat for five minutes. Add the pineapple and 
whipped cream. Pour into a moistened mold. Set in 
a cold place for one hour. Unmold and cut in slices. 

Pineapple Cottage Pudding 

(A good old recipe pleasingly varied.) 

See recipe for Plain Cottage Pudding. Serve with 
Pineapple Hard Sauce. 

Pineapple Hard Sauce for Cottage Pudding 

One-third cup butter or butter substitute 
Two tablespoons lemon juice 
One-fourth level teaspoon salt 
One and one^half cups powdered sugar 
One-half cup diced'or grated pineapple 

Cream the butter, add the lemon juice and salt. Beat 
for one minute. Add the powdered sugar, sifted. Add 
the pineapple and beat for one minute. Serve cold 
on cottage pudding. 

Pineapple Marshmallow Gelatin Pudding (Six portions) 

(Bob is very fond of this light dessert.) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

One-half cup boiling pineapple juice 

One-half cup boiling water 

One-fourth cup lemon juice 

One-half cup sugar 

One cup cherries 

One cup diced pineapple 

One cup diced marshmallows 


125 


Bettina’s Best Desserts 

One-half cup nut-meats, cut fine 
Two egg whites 

Soak the gelatin in the cold water for five minutes. 
Add the boiling pineapple juice and boiling water. Stir 
until the gelatin is dissolved. Add the lemon juice and 
sugar. Set in a cold place until the gelatin mixture 
hardens slightly. Beat for three minutes. Add the 
cherries, pineapple, marshmallows and nut-meats. Beat 
for two minutes. Add the egg whites, stiffly beaten. 
Beat until the mixture will hold its shape. Pile lightly 

in glass sherbet cups. Set in a cold place for one hour 
or more. 

Serve with cream or whipped cream. 


Pineapple Pudding (Four portions) 

(A good home recipe.) 

Two level tablespoons cornstarch 

One-third cup sugar 

One-fourth level teaspoon salt 

One-half cup pineapple juice 

Three-fourths cup water 

One egg yolk 

One cup diced pineapple 

One teaspoon lemon extract 

One egg white 

Two level tablespoons sugar 

Mix the cornstarch, sugar and salt in the upper part 
of a double boiler. Add the pineapple juice and water 
and cook over hot water for fifteen minutes. Add the 
egg yolk and diced pineapple. Cook for one minute. 
Add the lemon extract and pour into a buttered baking 
dish. Beat the egg white, add the sugar and pile lightly 


126 Bettina’s Best Desserts 

on top of the pudding. Set in a slow oven for twenty 
minutes. 

Serve warm with cream. 

Pineapple Rice Dainty (Four portions) 

'.(Try this; you’ll like it if you like the pineapple flavor.) 

Three-fourths cup cooked rice 
Three-fourths cup diced pineapple 
Three-fourths cup powdered sugar 
One teaspoon vanilla 
One-half teaspoon lemon extract 
Three-fourths cup stiffly-whipped cream 

Mix the rice, pineapple, sugar and the extracts. Just 
before serving, add the stifflv-beaten cream. -Pile lightly 
in tall serving glasses. Serve at once. 

(Have all the ingredients very cold before com¬ 
bining.) 

Pineapple Snow Pudding (Four portions) 

(Easy to make and very good.) 

Two level tablespoons granulated gelatin 
Four tablespoons cold water 

One cup boiling pineapple juice and water mixed 

Two-thirds cup sugar 

Three tablespoons lemon juice 

One-eighth level teaspoon salt 

Two egg whites, stiffly beaten 

Two-thirds cup diced pineapple 

Soak the gelatin in the cold water for five minutes; 
add the boiling pineapple juice mixture, and stir until 
dissolved. Add the sugar, lemon juice, and salt. Set 
in a cool place and allow partially to congeal. Beat 
up with a Dover egg-beater until frothy, add the 


Bettina’s Best Desserts 127 

stiffly-beaten egg whites, and continue beating until 
the mixture is stiff enough to hold its shape. Add the 
diced pineapple and pile in glass sherbet cups. Set 
in a very cold place for one hour or more, and serve. 


Pineapple Tapioca (Four portions) 

(For the simple home meal.) 

One-third cup quick-cooking tapioca 
One and one-half cups water 
One-fourth level teaspoon salt 
One cup grated or diced pineapple 
One-third cup sugar 
Three tablespoons lemon juice 

Cook the tapioca, water, salt, pineapple, sugar and 
lemon juice together for forty minutes. Serve cold 
with cream. 


Pineapple Turnovers (Four portions) 

(A rather elaborate “company” recipe.) 

One cup flour 

One-fourth level teaspoon salt 
Five level tablespoons lard 
Cold water 

Mix the flower and salt, and cut in the lard with a 
knife. Slowly add just enough cold water to make the 
dough stick together. Toss upon a floured board and 
roll out very thin. With a knife cut out four-inch 
squares and place a tablespoon of the pineapple filling 
in the center. Turn over the corners in three-cornered 
style. Press down the corners with a fork. Slip onto' 
a baking sheet and bake in a hot oven for fifteen min- 


128 


Bettina’s Best Desserts 


utes. Remove from the sheet and when the turnovers 
are cold, cover with a spoonful of icing. 

Pineapple Filling for the Turnovers 

One-half cup diced pineapple 
Four level tablespoons sugar 
Two tablespoons pineapple juice or water 

Mix all the ingredients and cook slowly, stirring 
constantly, until a thick mixture is formed. Cool and 
drop on the squares of dough. 

Icing 

One tablespoon pineapple juice 
Two tablespoons water 
One-half teaspoon lemon extract 
One cup powdered sugar 

Mix the juice, water and extract, and slowly add 
enough sifted powdered sugar to form a soft icing that 
will spread easily upon the turnovers. More sugar 
may be needed, or less, as the exact amount cannot be 
given. 

Spread over the centers of the turnovers, not entirely 
covering them. 


* 



Prune Cake Pudding (Ten portions) 

(Light, and really delicious. Easily made if you are in the 
habit of keeping stewed prunes on hand.) 

One-third cup fat 

One cup sugar 

Two egg yolks 

Two-thirds cup prune juice 

One teaspoon lemon extract 

Two cups flour 

One level teaspoon soda 

One-eighth level teaspoon salt 

One cup prunes, cut in small pieces 

One-half cup nut-meats, cut fine 

Two egg whites 

Cream the fat, add the sugar and the egg yolks. 
Beat for two minutes. Add the prune juice and extract 
and the flour, soda and salt, mixed with the prunes 
and nuts. Beat for three minutes. Add the egg whites, 
stiffly-beaten. Pour into a square cake pan, lined.with 
waxed paper. Bake in a moderate oven for thirty 
minutes. Cut in squares and serve with whipped 


cream. 


129 














































130 Bettina’s Best Desserts 

Prune Lemon Gelatin (Four portions) 

(Easy to make and very popular.) 

Two level tablespoons granulated gelatin 

One-third cup cold prune juice 

One cup boiling water 

One-third cup lemon juice 

One-fourth cup sugar 

One cup diced prunes 

One-half cup nuts 

Soak the gelatin in the prune juice for five minutes. 
Add the boiling water and stir until dissolved. Add 
the lemon juice and sugar. Mix and set in a cool place 
until the mixture partially congeals. Beat until frothy, 
add the prunes and nuts. Pile in glass sherbet cups. 
Serve very cold with cream. 

Stewed Prunes (Four portions) 

(Good for a child’s luncheon dessert.) 

One cup dried prunes 
One and one-half cups water 
Four level tablespoons sugar 

Wash the prunes, cover with the water and let soak 
over night. Cook slowly for fifteen minutes. Add the 
sugar and cook for three minutes more. 

Serve in small serving dishes, 














































































Chocolate Bread Pudding (Four portions) 

(Sue and Robin dislike plain bread pudding but they consider 
Chocolate Bread Pudding a real treat.) 


Two cups bread, broken in one-inch pieces 

Three cups milk 

Two eggs, well-beaten 

One-half level teaspoon salt 

One teaspoon vanilla 

One-third cup sugar 

Two squares chocolate, melted 

Soak the bread in the milk for ten minutes. Beat 
the eggs, add the rest of the ingredients and pour over 
the soaked bread. Pour into a buttered baking dish. 

Bake in a moderate oven for twenty-five minutes. 
Serve warm or cold with cream. 

Queen Bread Pudding (Four portions) 

(Plain old Bread-Pudding, the Cinderella of Desserts, is here 

disguised as a real queen!) 

One and one-half cups bread, cut in one-inch pieces 
One-third cup sugar 

131 














132 


Bettina’s Best Desserts 


Two cups milk 

Two egg yolks 

One-half level teaspoon salt 

One teaspoon vanilla 

One-half cup jelly 

Two egg whites 

Two level tablespoons sugar 

One-half teaspoon vanilla 

Mix the bread, sugar and milk, and soak for ten 
minutes. Beat the egg yolks, add the salt and vanilla. 
Add to the bread mixture. Place bits of jelly on the 
top. Beat the egg whites stiff; add the sugar and 
vanilla. Pile on top of the jelly. Bake in a slow oven 
for 4 thirty minutes. 

Cottage Pudding (Four portions) 

(A universal “stand-by.”) 

Four level tablespoons butter, butter substitute, 
or lard substitute 
One-half cup sugar 
One egg 

One-half cup milk 

One teaspoon vanilla 

One and two-thirds cups flour 

Two and one-half level teaspoons baking-powder 

One-eighth level teaspoon salt 

Cream the fat, add the sugar and egg and beat for 
one minute. Add the milk and vanilla, and then the 
flour, baking-powder, and salt mixed and sifted to¬ 
gether. Beat for three minutes. Fill well-greased 
muffin pans two-thirds full. Bake in a moderate oven 
for twenty minutes, or pour into a square sauce pan 
lined with waxed paper and bake twenty-five minutes. 
Serve with Currant Jelly Sauce. 


133 


Bettina’s Best Desserts 

Currant Jelly Sauce (Four portions) 

One level tablespoon cornstarch 
One-third cup sugar 
One-fourth level teaspoon salt 
One cup water 
One cup currant jelly 
One level tablespoon butter 

Mix the cornstarch, sugar and salt. Add the water 
and cook for four minutes, stirring constantly. Add 
the currant jelly and the butter. Beat for one minute 
and serve warm with cottage pudding. 

Caramel Cottage Pudding 

(This is Bob’s favorite Cottage Pudding.) 

Use the plain Cottage Pudding Recipe. 

Brown Sugar Sauce for Puddings (Four portions) 

One cup brown sugar 
One-half cup milk 
One level tablespoon butter 
One-eighth level teaspoon salt 
One-half cup cream 
One-half teaspoon vanilla 

Cook the sugar, milk, butter and salt together, stir¬ 
ring frequently, until a soft ball is formed when a por¬ 
tion is dropped in cold water. Add the cream and 
vanilla and serve warm or cold on Cottage Pudding. 

Chocolate Cottage Pudding 

(If you like chocolate, you will like this simple pudding.) 

Use the plain Cottage Pudding Recipe. Serve with 
Chocolate Sauce. 


134 


Bettina’s Best Desserts 

Chocolate Sauce (Four portions) 


One cup sugar 

Two level tablespoons flour 

One-fourth level teaspoon salt 

Two squares chocolate, cut fine 

One cup water 

One cup milk 

One teaspoon vanilla 

Mix the sugar, flour and salt. Add the chocolate, 
water and milk. Cook slowly, stirring constantly, for 
four minutes. Add the vanilla. Serve warm or cold 
on Cottage Pudding. 


Raisin Cottage Pudding 

(Children nearly always like this.) 

Two cups flour 

Four level teaspoons baking-powder 

One-third level teaspoon salt 

Three-fourths cup sugar 

One egg 

One cup milk 

One teaspoon vanilla 

Two tablespoons melted fat 

One-half cup raisins 

Mix and sift the flour, baking-powder, salt and sugar. 
Add the egg beaten with the milk, and the vanilla, fat 
and raisins. Beat vigorously for three minutes. Fill 
well-greased muffin pans two-thirds full. Bake in a 
moderate oven for fifteen minutes. 

Serve warm with Lemon Sauce. 


Bettina’s Best Desserts 135 

Royal Cottage Pudding 

(Nearly everybody likes the lemon flavor of this pudding.) 

Use the plain Cottage Pudding recipe. Serve with 
Royal Sauce. 

Royal Sauce for Puddings (Four portions) 

One level tablespoon butter 

One level tablespoon cornstarch 

One cup water 

One-fourth level teaspoon salt 

Two level tablespoons sugar 

One-half cup jam 

One tablespoon lemon juice 

One level teaspoon grated lemon rind 

Mix the butter and cornstarch, add the water and 
cook slowly until creamy. Add the salt, sugar, jam, 
lemon juice and lemon rind. Cook (stirring constant¬ 
ly) for one minute. Serve hot on Cottage Pudding. 

Sterling Cottage Pudding 

(Plain cottage pudding served with the simplest sauce of all. 

Very good.) 

See recipe for Cottage Pudding. Serve with Sterling 
Sauce. 

Sterling Sauce (Four portions) 

One-third cup butter 
One cup brown sugar 
One teaspoon vanilla 
Four tablespoons cream 

Cream the butter, add the sugar, and cream for three 


136 Bettina’s Best Desserts 

minutes. Add the vanilla and cream. Beat for two 
minutes. Serve cold on puddings. 

Baked Date Pudding 

t 

(Easy to make and very popular.) 

Two eggs 
One cup sugar 

One-eighth level teaspoon salt 

Four level tablespoons flour 

One level teaspoon baking-powder 

One cup dates, washed, seeded and chopped 

One cup nut-meats, chopped fine 

Beat the eggs, add the sugar and beat for two min¬ 
utes. Add the salt, flour and baking-powder, mixed 
and sifted together. Add the dates and the nuts. 
Place in a buttered baking dish. Set in a pan of hot 
water and bake in a moderate oven for thirty minutes. 
Serve with cream. 

✓ 

Crumb Date Pudding ’(Six portions) 

(Many housewives think that the “C” sugar and the bread 
crumbs greatly improve the flavor of date pudding.) 

One-half cup bread crumbs 

Two-thirds cup seeded chopped dates 

Two-thirds cup chopped nut-meats 

One level teaspoon salt 

One cup “C” sugar 

Two level teaspoons baking-powder 

Two eggs 

One teaspoon vanilla 

Mix the bread crumbs, dates, nuts, salt, “C” sugar 
and baking-powder thoroughly. Add the eggs well 


137 


Bettina’s Best Desserts 

beaten and the vanilla. Place in a shallow buttered pan 
and bake thirty minutes in a slow oven. Cut into 
squares and serve with cream. 

Date Pudding 

(Simple and very good.) 

One egg 

Two-thirds cup sugar 

One-half cup flour 

One level teaspoon baking-powder 

One-eighth level teaspoon salt 

Two tablespoons milk 

One cup seeded dates, chopped fine 

One teaspoon vanilla 

Beat the egg and sugar together for three minutes, 
add all the rest of the ingredients and mix well, then 
pour into a well-buttered baking dish and bake in a 
slow oven for forty minutes. Serve hot or cold with 
Lemon Sauce or cream. 

Lemon Sauce 

Two-thirds cup sugar 
Four level tablespoons flour 
One-fourth level teaspoon salt 
One and one-fourth cups water 
Three tablespoons lemon juice or one teaspoon 
lemon extract 
One level teaspoon butter 

Mix the sugar, flour and salt. When well-blended, 
add the water. Cook, stirring frequently, until thick 
and creamy. Add the lemon juice, butter and vanilla. 
Beat for one minute. Serve very hot on the warm or 
cold pudding. 


138 Beilina 1 s Best Desserts 

Bettina’s Date Pudding (Four portions) 

(Probably the lightest of all the date puddings. Bettina uses 
it both for an every-day and a “company” dessert, and 
Bob and the children consider it a great treat.) 

Two egg yolks, well-beaten 
One-half cup sugar 
Four level tablespoons flour 
One-fourth level teaspoon salt 
One cup chopped dates 
One cup chopped nut-meats 
One teaspoon vanilla 
Two stiffly-beaten egg whites 
One cup whipped cream 

Beat the egg yolks, add the sugar and beat for one 
minute. Add the flour, salt, dates, nut-meats and 
vanilla. Mix thoroughly. Add the stiffly-beaten egg 
whites. Pour into a shallow greased pan or baking 
dish. Bake in a slow oven for thirty minutes. Cut 
into squares and serve warm or cold with whipped 
cream. 

Delicious Date Pudding (Six portions) 

(A most successful recipe.) 

Two eggs 

Three tablespoons water 

One cup sugar 

Three level tablespoons flour 

One-fourth level teaspoon salt 

One level teaspoon baking-powder 

One cup dates, seeded and chopped fine 

One teaspoon vanilla 

Beat the eggs for two minutes. Add the water and 
sugar and beat two minutes more. Mix and sift the 
flour, salt, and baking-powder, and add the dates and 


Beilina's Best Desserts 


139 

nuts. Combine with the egg mixture. Add the vanilla. 
Beat for one minute. Spread one inch thick in a 
greased shallow baking pan. Bake in a moderate oven 
for twenty minutes. 

Cut in squares and serve with Lemon Sauce or 
cream. 

Caramel Rice Pudding (Four portions) 

(Delicious when served very cold.) 

One cup boiled rice 

Three tablespoons thick caramel 

Four level tablespoons sugar 

One-eighth level teaspoon salt 

One and one-half cups milk 

Two eggs, well-beaten 

One and one-fourth teaspoons vanilla 

Mix all the ingredients together and place in a but¬ 
tered baking-dish. Bake in a moderately slow oven 
for forty-five minutes. Serve warm or cold, with or 
without cream. 

To make the caramel, place one-third cup sugar in 
a frying pan and heat slowly, stirring constantly until 
a light brown liquid is formed. Add one-half cup of 
water and boil three minutes. Reserve the extra por¬ 
tion of caramel for future use. 

Chocolate Rice Pudding (Four portions) 

(A favorite with most children.) 

One level tablespoon cornstarch 
One-half level teaspoon salt 
One-half cup sugar 

Three level tablespoons cocoa, or two squares 
chocolate, melted 


140 


Bettina’s Best Desserts 


Two cups milk 
One egg 

One and one-half cups cooked rice 
One teaspoon vanilla 

Mix the cornstarch, salt, sugar and cocoa (or choco¬ 
late) in the upper part of a double boiler. Add the 
milk and cook for fifteen minutes. Add the egg and 
rice. Cook for three minutes more. Add the vanilla 
and mix. Serve very cold with cream. 

Custard Rice Pudding (Four portions) 

(Probably the best-known of all the rice-puddings. Use a 
little nutmeg instead of the vanilla for seasoning, if 

you prefer.) 

Two eggs 

One-half cup sugar 

One-fourth level teaspoon salt 

One teaspoon vanilla 

Two cups milk 

One cup boiled rice 

Beat the eggs, add the sugar, salt, vanilla and milk. 
Cook for one minute. Add the boiled rice and pour 
into a buttered baking dish. Bake in a moderate oven 
for twenty-five minutes. Serve cold or warm with 
cream. 

Lemon Rice Pudding (Four portions) 

(A rice pudding that is a little more “dressy” than most of 

its family.) 

One-fourth cup rice 
One cup 'boiling water 
One-fourth level teaspoon salt 
One and one-half cups milk 
Two tablespoons lemon juice 


Bettina’s Best Desserts 


141 


One-half cup brown sugar 
Two egg yolks, well-beaten 

Wash the rice and add the water and salt. Cook 
in a double boiler until the water has been absorbed 
by the rice. (About twenty-five minutes.) Add the 
milk and lemon juice and cook for ten minutes. Add 
the sugar and egg yolks. Cook two minutes. Pour 
into a buttered baking dish and cover with Meringue. 

Meringue 

Two egg whites 

Three level tablespoons sugar 

One tablespoon lemon juice 

Beat the eggs until stiff, add the sugar and beat two 
minutes. Add the lemon juice. Pile the meringue 
lightly on top of the pudding. Place in a slow oven for 
ten minutes. Serve warm or cold. 

Poor Man’s Rice Pudding (Four portions) 

(Simple and old-fashioned, but oh, so creamy and good if 
properly cooked. It should be served very cold.) 

Two-thirds cup rice 
One level teaspoon salt 
Three cups milk 
One-half cup raisins 
One teaspoon vanilla 
One-third cup sugar 

Wash the rice, add the salt and milk, and cook in a 
double boiler for forty-five minutes. Add the raisins, 
vanilla and sugar. Mix and pour into a shallow but¬ 
tered baking dish. Bake in a slow oven for one hour. 
Serve warm with cream and sugar. 


142 


Bettina’s Best Desserts 

Raisin Rice Pudding 

(Robin and Sue like this for luncheon.) 

Two-thirds cup rice 
One-fourth level teaspoon salt 
Three cups milk 
One-half cup raisins 
One third cup sugar 
Two teaspoons vanilla 

Wash the rice and add to the milk. Add the salt 
and cook slowly in a double boiler for one hour, stir¬ 
ring frequently. Add the raisins and sugar and cook 
for five minutes more. Add the vanilla and serve cold 
or hot with cream. 


Rice Gelatin Pudding (Four portions) 

(A good dessert to make with left-over boiled rice.) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

Two-thirds cup boiling water 

One-fourth cup lemon juice 

One-half cup sugar 

One cup diced or grated pineapple 

One cup boiled rice 

One cup stiffly-whipped cream 

Soak the gelatin in the cold water for five minutes. 
Add the boiling water and stir until the gelatin is dis¬ 
solved. Add the lemon juice and sugar. Set in a 
cold place until the mixture hardens around the edge 
of the bowl. Beat with a Dover egg-beater for three 
minutes. Add the pineapple, rice and cream and beat 
for three minutes more. 

Pile lightly in glass serving dishes. Serve cold with 
whipped cream. 


143 


Bettinci’s Best Desserts 

Rice Fruit Meringue Pudding (Four portions) 

(A good “company dish” made by elaborating the simpe rice 

pudding recipe.) 

One cup cooked rice 
Two-thirds cup cooked apricots 
One-third cup diced pineapple 
Two-thirds cup sugar 
One teaspoon vanilla 
One-half teaspoon lemon extract 
Two egg yolks, well-beaten 
One and one-half cups milk 
One-fourth level teaspoon salt 

Beat the egg yolks and add the milk and all the rest 
of the ingredients. Pour into a greased baking dish. 
Bake in a moderate oven for twenty minutes. Remove 
from the oven, cover with the Meringue and return to 
a slower oven for fifteen more minutes. Serve warm. 

Meringue 

Two egg whites 
Four tablespoons sugar 

Beat the egg whites very stiff, add the sugar and 
beat for one minute. Pile lightly on top the prepared 
pudding and return to a slow oven for fifteen minutes. 

Rice Pudding with Caramel Sauce (Four portions) 

(Good if you like the caramel flavor.) 

One-half cup rice which has been thoroughly 
washed 

Six cups boiling water 
One level teaspoon salt 
One-half cup milk 


144 


Bettina’s Best Desserts 


One-third cup raisins 
One-'fourth cup sugar 
One teaspoon vanilla 

Drop the rice in the boiling salted water and boil 
rapidly for twenty minutes. Drain, and rinse well 
with cold or hot water. Add the salt, milk, raisins, 
sugar and vanilla; pour in a buttered baking dish and 
bake in a slow oven for forty-five minutes. 

The pudding is done when the milk has been ab¬ 
sorbed by the rice and the top is a light brown color. 
Serve warm or cold with Caramel Sauce. 

Caramel Sauce 

One-half cup brown sugar 
Two level tablespoons flour 
One-fourth level teaspoon salt 
One level tablespoon butter 
One cup milk 
One-half teaspoon vanilla 

Mix the sugar, flour and salt and, when well mixed, 
add the butter and milk. Cook slowly until the mix¬ 
ture is creamy. Add the vanilla and serve warm over 
the pudding. 


Method of Steaming Puddings 

Small baking-powder cans may be greased, filled half 
full, and used as molds. Creased papers should be 
tied on tightly or lids used which fit into place. If 
individual molds are used, the steaming need be for one 
and a quarter hours only, but a large mold requires two 
hours of steady steaming. When baking-powder cans 
are used, set them on some small article in the bottom 


Bettina’s Best Desserts 


145 


of a kettle. Add boiling water to cover by three 
inches, add a lid and boil for two hours. When add¬ 
ing more water (this is usually necessary) use it boil¬ 
ing. If a steamer is used, use small tin, aluminum, or 
enameled cups instead of earthenware custard cups, 
as the latter take so much more time for the steaming. 


Hunter's Pudding (Six portions) 

(One of the best-known of the steamed puddings.) 

Two-thirds cup chopped suet 
Two-thirds cup molasses 
Two-thirds cup milk 
Two cups flour 
One level teaspoon soda 
One level teaspoon ground cinnamon 
One-half level teaspoon each of powdered mace, 
cloves, nutmeg and salt 
One cup raisins 
One cup currants 
One-half cup nut-meats 

Mix all the ingredients and steam for two and one- 
half hours. Unmold and serve warm with Orange 
Sauce. 


Orange Sauce (Six portions) 

One-half cup sugar 
Two level tablespoons flour 
One-eighth level teaspoon salt 
One cup orange juice 
One cup water 

One level teaspoon orange rind, grated 
One level teaspoon lemon extract 
One-half level tablespoon butter 


146 


Bettina’s Best Desserts 


Mix the sugar, flour and salt. Add the juice and 
water and cook until the mixture thickens. Add the 
rind, extract and butter and beat for one minute. 
Serve hot or cold on the pudding. 

Plum Pudding (Ten portions) 

(A good Christmas recipe.) 

One cup crumbs 
Two cups flour 

Three level teaspoons baking-powder 

One level teaspoon soda 

One-half level teaspoon salt 

One level teaspoon cinnamon 

One-fourth level teaspoon powdered cloves 

One cup suet, chopped very fine 

One cup chopped raisins 

One-half cup peeled, chopped apple 

One cup molasses or sorghum 

One cup milk 

One teaspoon vanilla 

Mix and sift the flour, baking-powder, soda, salt, 
cinnamon and cloves. Add the crumbs, suet, raisins, 
apple, molasses, milk and vanilla. Beat for two min¬ 
utes. Fill a well-buttered pudding mold half full, cover 
tightly, and steam for three hours. Reheat by steam¬ 
ing when time to serve. Serve with Creamy Hard 
Sauce. 

Creamy Hard Sauce (Ten portions) 

One-half cup butter 
One-half cup boiling water 
One tablespoon vanilla extract 
Two tablespoons lemon juice 
One-eighth teaspoon salt 
Three cups sifted powdered sugar 


147 


Bettina’s Best Desserts 

Cream the butter, add the water, extract and juice 
and beat for two minutes. Add the sugar and salt 
and beat until creamy. Shape into a mold and set 
in a cold place. Cut in small cubes or slices and 
serve on the hot pudding. 

Steamed Cabinet Fruit Pudding 

(A rich pudding in which dry cake crumbs are used.) 

One and one-half cups dry cake crumbs 
One level teaspoon ground cinnamon 
One-half level teaspoon ground cloves 
One-half cup peeled diced peaches 
One-half cup raisins 
Two eggs 

One-half level teaspoon salt 

One-fourth cup sugar 

One teaspoon vanilla 

One and one-half cups milk 

Two level teaspoons baking-powder 

Two tablespoons melted butter 

Mix the cake, cinnamon, cloves, peaches and raisins. 
Beat the eggs, add the salt, sugar, vanilla and milk. 
Pour this over the cake mixture and let stand for fif¬ 
teen minutes. Add the baking-powder and melted 
butter. Mix well, and fill a greased pudding mold half 
full. Steam one hour. Unmold and serve with Lemon 
Sauce. 

Lemon Sauce 

See Index for recipe for Lemon Sauce. 

Steamed Chocolate Pudding (Four portions) 

(A simple and delicious recipe.) 

One-half cup sugar 


Bettina’s Best Desserts 


148 


One level tablespoon butter 

One egg, well-beaten 

Two squares chocolate, melted 

One-third cup milk 

One teaspoon vanilla 

One cup flour 

One level teaspoon baking-powder 
One-eighth level teaspoon salt 

Cream the sugar and butter together and add the 
egg and chocolate. Beat for two minutes. Add the 
milk and vanilla and all the rest of the ingredients, 
mixed and sifted. Beat for one minute. Pour into a 
greased pudding mold. Steam for one hour. Cut in 
slices and serve warm with Vanilla Sauce or whipped 
cream. 

Vanilla Sauce (Four portions) 

One cup sugar 

Two level tablespoons flour 

One-fourth level teaspoon salt 

Two cups water 

Two teaspoons vanilla 

Two level tablespoons butter 

Mix the sugar, flour and salt. Add the water and 
cook, stirring constantly, for four minutes. Add the 
vanilla and butter. Serve warm or cold on puddings. 

Steamed Date Pudding (Eight portions) 

(A good “company” dessert.) 

One-third cup fat 

One cup light brown sugar 

One cup milk 

One teaspoon vanilla 

Two and one-half cups flour 


Bettina’s Best Desserts 


149 


Two level teaspoons baking-powder 
One-fourth level teaspoon salt 

One-fourth level teaspoon mace 

One-fourth level teaspoon grated nutmeg 

One cup seeded chopped dates 

Cream the fat and sugar together. Add the milk 
and vanilla. Mix and sift the flour, baking-powder, 
salt, mace and nutmeg. Add the dates and combine 
with the creamed mixture. Beat for three minutes. 
Fill a greased pudding mold half full. Steam for two 
hours. Serve warm with whipped cream or Lemon 
Sauce. 

Steamed Fig Pudding (Eight portions) 

(Rich, but nearly always liked.) 

One-third pound suet, chopped fine 
One-half pound figs, chopped fine 
One cup flour 

Two level teaspoons baking-powder 
One-fourth level teaspoon salt 
One cup sugar 
Two eggs 

Two-thirds cup milk 
One teaspoon vanilla 
One and one-half cups bread crumbs 

Mix the suet and figs. Mix and sift the flour, baking- 
powder, salt and sugar, and add to the suet mixture. 
Add the eggs, well beaten, the milk and vanilla. Beat 
for three minutes. Add the crumbs and mix thorough¬ 
ly. Fill a buttered pudding mold half full. Steam for 
two hours. Serve hot with Lemon Sauce or Whipped 
Cream Sauce. 


150 Bettina’s Best Desserts 

Steamed Fruit Pudding (Four portions) 

(Popular in winter.) 

One cup flour 

One level teaspoon baking-powder 
One-fourth level teaspoon soda 
Two level tablespoons sugar 
One level teaspoon powdered cinnamon 
One level teaspoon powdered cloves 
One-half level teaspoon grated nutmeg 
One-half level teaspoon mace 
One-half cup raisins 

One-third cup currants. (Or dates seeded and 
chopped) 

One-third cup sorghum or molasses 
One egg, well-beaten 
One-half cup milk 
Two teaspoons melted fat 

Mix and sift the flour, baking-powder, soda, sugar, 
cinnamon, cloves, nutmeg and mace. Add the raisins, 
currants, sorghum, egg well beaten, milk and melted 
fat. When well mixed, pour into a greased pudding 
mold and steam for two and one-half hours. 

If stored, these puddings will last a long time. Keep 
in a cool, dry place. Reheat by steaming for thirty 
minutes. Serve warm in slices with Lemon or Orange 
Sauce. (See Index for Lemon or Orange Sauce 
recipes.) 

Bettina’s Steamed Fruit Pudding (Ten portions) 

(A< successful holiday pudding.) 

Two cups chopped raisins 
Two cups chopped seeded dates 
One cup nut-meats, chopped fine 


151 


Bettina’s Best Desserts 

One-third cup citron, chopped fine 
One-fourth cup orange peel, chopped fine 
One cup bread crumbs 
One cup grape juice or milk 
One cup flour 

One level teaspoon cinnamon 
One-third level teaspoon nutmeg 
One-third level teaspoon allspice 
One-half level teaspoon soda 
One-half cup sugar, brown if possible 
One and one-half cups suet, chopped fine 
Four eggs, well-beaten 

Mix the raisins, dates, nut-meats, citron and orange 
peel, all of which have been chopped thoroughly. Soak 
the crumbs in the grape juice for five minutes. Mix 
and sift the flour, cinnamon, nutmeg, allspice, soda and 
sugar. Add these to the first mixture and also add the 
crumbs and juice. Add the suet and eggs. Pour into 
a well-buttered pudding mold, filling but half full. 
Steam for four hours or more. Serve warm with 
Lemon Sauce or Hard Sauce. (See recipes.) 


Steamed Graham Puddings (Six portions) 

(An old-fashioned favorite that our grandfathers liked.) 

One and one-half cups Graham flour 
One level teaspoon powdered cinnamon 
One-half level teaspoon powdered cloves 
One-fourth level teaspoon nutmeg 
One level teaspoon soda 
One-fourth level teaspoon salt 
One cup raisins 

Two-thirds cup molasses or sorghum 
One-half cup sour milk or buttermilk 


152 


Bettina’s Best Desserts 


Mix the Graham flour, cinnamon, cloves, nutmeg, 
soda and salt. Add the raisins, molasses and sour milk. 
Beat for three minutes. Fill a buttered pudding mold 
half full. 

Steam for two and a half hours. Cut in slices and 
serve hot with Lemon Sauce. 


Steamed Raisin Puddings (Six portions) 

(One of Bettina’s favorites.) 

Two cups flour 

One-third level teaspoon soda 

One level teaspoon baking-powder 

One-fourth level teaspoon salt 

Six level tablespoons sugar 

One-third cup molasses 

One cup raisins. (Washed thoroughly) 

One egg, well-beaten 
Two-thirds cup warm water 
One teaspoon vanilla 

Mix and sift the flour, soda, baking-powder, salt and 
sugar. Add the rest of the ingredients and beat for 
three minutes. 

Pour into six small greased pudding molds, filling 
each three-fourths full. Cover tightly. If the molds 
have no lids use buttered paper, tying it on securely. 
Steam for thirty minutes. 

Serve warm with Brown Sugar Sauce. 

(The pudding may be placed in one large mold and 
steamed for two and one-half hours. To reheat, place 
in a steamer for twenty minutes.) 


153 


Bettina’s Best Desserts 

Suet Pudding (Eight portions) 

(A delicious and fruity dessert that should not be eaten too 

freely at night.) 

One cup suet, chopped fine 

One cup molasses 

One cup milk 

Three cups flour 

One level teaspoon soda 

Two level teaspoons baking-powder 

One level teaspoon powdered ginger 

Two level teaspoons cinnamon 

One level teaspoon cloves 

One-fourth level teaspoon salt 

One cup nut-meats, cut fine 

One cup raisins, cut fine 

One cup dates, stoned and cut fine 

Mix all the ingredients together and steam for three 
hours in a well-buttered covered pudding mold. Serve 
with Cambridge Sauce. 

Cambridge Sauce (Eight portions) 

One cup water 
Three level tablespoons flour 
One-half cup butter 
One-eighth level teaspoon salt 
Three tablespoons grape juice 
One teaspoon vanilla 
One teaspoon lemon extract 
Two cups powdered sugar 

Slowly add the water to the flour, mixing well. Cook, 
stirring constantly, for three minutes, or until the 
mixture thickens. Cool, and add the butter creamed, 
the salt, grape juice, and extracts. Add the powdered 
sugar, sifted. Beat until thick and creamy. Set in a 


154 


Bettina’s Best Desserts 


cold place until chilled, cut in small slices and place 
on top of the pudding. 

Bettina’s Suet Pudding (Eight portions') 

(Somewhat hearty; it should not be served after a heavy 

dinner.) 

One cup bread crumbs 
One cup milk 
One cup flour 
One level teaspoon salt 
One level teaspoon baking-powder 
Three level tablespoons sugar 
One and one-fourth level teaspoons powdered 
cinnamon 

One-half level teaspoon powdered cloves 

One-third level teaspoon powdered nutmeg 

One cup chopped raisins 

One-third cup nut-meats, cut fine 

One teaspoon vanilla 

One cup suet, chopped fine 

Soak the crumbs in the milk for five minutes. Mix 
and sift flour, salt, baking-powder, sugar, cinnamon, 
cloves and nutmeg. Add the raisins, nut-meats and 
suet. Combine with the soaked crumbs, add the vanilla 
and mix thoroughly. Fill a well-buttered mold half 
full. Cover lightly and steam for two and a half hours. 
Unmold and serve hot with Lemon Sauce. 

Lemon Sauce (Eight portions) 

One cup sugar 

Two and one-half level tablespoons flour 
One-sixth level teaspoon salt 
Two cups water 
Three tablespoons lemon juice 


Bettina’s Best Desserts 


155 


One-third level teaspoon grated rind 

One level tablespoon butter or butter substitute 

Mix the sugar, flour and salt. Add the water. Cook, 
stirring frequently, until creamy and slightly thick. 
Allow to boil for a minute. Add the juice, rind and 
butter. Beat for one minute. Serve hot or cold on the 
pudding. Reheat by steaming. 


Caramel Pudding (Four portions) 

(A simple and delicious dessert.) 

Two-thirds cup sugar 

One-half cup flour 

One-fourth level teaspoon salt 

Three tablespoons thick caramel syrup 

Three cups milk 

Two egg yolks, well beaten 

One and one-fourth teaspoons vanilla 

Mix the sugar, flour and salt in the upper part of 
the double boiler. When well blended, add the milk 
and caramel syrup and cook over hot water for twenty 
minutes, or until the pudding is thick and creamy. Add 
the egg yolks, and beat for one minute while cooking. 
Add the vanilla, and when well mixed, pour into indi¬ 
vidual serving dishes. Serve very cold with whipped 
cream. 

To make the caramel syrup, place one-third cup of 
sugar in a frying-pan, and heat slowly, stirring con¬ 
stantly, until a light brown liquid is formed. Add 
one-half cup of water and boil three minutes. Re¬ 
serve the extra portion of caramel for future use. 


156 Bettina’s Best Desserts 

Chocolate Pudding (Four portions) 

(A home favorite.) 

Two-thirds cup sugar 
One-half cup flour 
One-fourth level teaspoon salt 
Three cups milk 

One and one-half squares chocolate, melted 
Two egg yolks, well beaten 
One teaspoon vanilla 

Mix the sugar, flour and salt very carefully. Add 
the milk and melted chocolate and cook in a double 
boiler until stiff. (About twenty minutes is required.) 
Add the egg yolks and cook, beating constantly, for 
two more minutes. Add the vanilla, and pour into 
glass serving cups. Set in a cold place for half an 
hour or more. Serve with cream. 


Chocolate Cream Pudding (Four portions) 

(A lighter and creamier chocolate pudding.) 

One-third cup sugar 

One-fourth level teaspoon salt 

Four level tablespoons cornstarch 

Two and one-fourth cups milk 

One and one-half squares chocolate, melted 

One egg yolk, well beaten 

One egg white, stiffly beaten 

One teaspoon vanilla 

Mix the sugar, salt and cornstarch in the upper part 
of a double boiler. Add the milk and melted choco¬ 
late. Cook for twenty minutes, stirring frequently. 
Add the egg yolk and cook for one minute. Add the 
white, stiffly-beaten, and the vanilla, and remove 


357 


Bettina’s Best Desserts 

at once from the fire. Beat for two minutes. Pile in 
serving- dishes. Set in a cold place for one hour or 
more. Serve with thin or whipped cream. 

Cocoa Tapioca Pudding (Four portions) 

(Good, if you like tapioca desserts.) 

One-fourth cup quick cooking tapioca 

One and one-half cups boiling water 

One-fourth level teaspoon salt 

Three level tablespoons cocoa 

One-third cup sugar 

One cup milk 

One egg, well-beaten 

One-eighth level teaspoon ground cinnamon 
One teaspoon vanilla 

Wash the tapioca, add the water and salt and cook 
in a double boiler for fifteen minutes. Add the cocoa, 
sugar and milk and cook five minutes. Add the beaten 
egg and cinnamon and cook for one minute more. Re¬ 
move from the fire and beat for two minutes. Add the 
vanilla. Pile in serving dishes and set in a cold place 
for an hour or more. Serve with cream. 


Cream Tapioca Pudding (Four portions) 

(A simple home pudding.) 

One-half cup granulated tapioca 

Three cups milk 

One level teaspoon salt 

One-third cup sugar 

Two eggs, well beaten 

One teaspoon vanilla 

One teaspoon lemon extract 


158 


Bettina’s Best Desserts 


Wash the tapioca and place in the upper part of 
the double boiler. Add the milk, salt and sugar and 
cook in the double boiler for thirty minutes, or until 
the pudding is thick. Add the eggs and cook for two 
minutes, stirring constantly. Add the extracts, beat 
for two minutes, and pour into a serving dish. Serve 
very cold with cream. 


Baked Fig Pudding (Four portions) 

(Good and unusual.) 

Two-thirds cup sugar 
Two cups flour 

Four level teaspoons baking-powder 
One-fourth level teaspoon salt 
Two-thirds cup milk 
One egg, well beaten 
One teaspoon vanilla 

Four tablespoons melted fat (butter or lard) 
Two-thirds cup figs, cut fine 

Mix and sift the sugar, flour, baking-powder and 
salt. Add the milk, beaten egg, vanilla and fat. Beat 
for three minutes. Fill well-greased muffin pans half 
full. Place a portion of the figs on top of each pudding. 
Bake in a moderate oven for twenty minutes. Serve 
hot or cold with Lemon Sauce. 


Jam Cake Pudding (Six portions) 

(Bob and the children like this.) 

One cup brown sugar 

Five level tablespoons butter, butter substitute, 
or lard substitute 
Two eggs 


159 


Bettina’s Best Desserts 

Four tablespoons jam 
One cup flour 
One level teaspoon soda 
One level teaspoon baking-powder 
One-eighth level teaspoon salt 

Cream the sugar and fat for three minutes. Add 
the eggs well beaten, and the jam. Beat for one min¬ 
ute. Add the flour, soda, baking-powder and salt, 
mixed and sifted. Beat for two minutes. Place in 
greased muffin pans. 

Bake in a moderate oven for twenty minutes. Serve 
warm with Lemon Sauce. 


Lemon Sauce 


One cup sugar 

Two level tablespoons flour 

One-eighth level teaspoon salt 

One and three-fourths cups water 

One-fourth cup lemon juice 

One level teaspoon grated lemon rind 

One level tablespoon butter 

Mix the sugar, flour and salt. When well blended, 
add the water, lemon juice and lemon rind. Cook 
slowly, stirring constantly, until a creamy sauce is 
formed. Add the butter. Beat for one minute. Serve 
warm or cold on puddings. 


Maple Cream Pudding 

(Simple and really delicious.) 

One-third cup sugar 
One-third cup flour 
One-fourth level teaspoon salt 


160 


Bettina's Best Desserts 


One-half cup maple syrup 
Two cups milk 
One egg yolk, well beaten 
One-half teaspoon vanilla 

Mix the sugar, flour and salt thoroughly; add the 
syrup and milk. Cook in a double boiler until thick 
and creamy. (About fifteen' minutes.) Add the egg 
yolk and cook two minutes. Add the vanilla. Pour 
into individual serving dishes. Set in a cold place for 
one hour or more. 

Serve with whipped cream. 


Maple Sugar Roll (Four portions) 

(One of Bettina’s favorites which she makes often when she 
has maple sugar in the house.) 

One and one-half cups flour 

Three level teaspoons baking-powder 

One-fourth level teaspoon salt 

Three level tablespoons lard or a lard substitute 

One-half cup milk 

One-half cup shaved or grated maple sugar 
One level tablespoon butter 

Mix and sift the flour, baking-powder and salt. Cut 
in the lard with a knife. Add the milk slowly, until 
a soft dough is formed. Toss upon a floured board 
and pat out to the thickness of one and one-half inches. 
Sprinkle the sugar on top of the dough. Dot the sugar 
with bits of butter. Roll up like a jelly roll. Cut in 
one and one-half-inch slices. Flatten down and place 
side by side upon a greased pan. Bake in a moderate 
oven for fifteen minutes. Serve warm with Maple 
Sauce. 


161 


Bettina’s Best Desserts 

Hot Maple Pudding Sauce (Four portions) 

One level tablespoon cornstarch 
One-eighth level teaspoon salt 
One-third cup milk 
One cup maple syrup 
One-fourth teaspoon vanilla 

Mix the cornstarch and salt. Add the milk, and 
when well blended, add the maple syrup. Cook for 
three minutes, stirring constantly. Add the vanilla 
and serve warm over the pudding. 

Mary Armenio’s Italian Pudding (Four portions) 

(This is really very good,—much better than you would 
guess from reading the recipe.) 

One large lemon 

One cup sugar 

One level tablespoon butter 

Two cups water 

One-half cup sugar 

One level tablespoon butter 

One egg, well beaten 

One cup flour 

Two level teaspoons baking-powder 
One-half cup milk 

Wash the lemon and cut into very thin slices. (Use 
a sharp knife for the cutting.) Cook the lemon, sugar, 
butter and water together very slowly for twenty min¬ 
utes. Mix the half-cup of sugar with the butter and 
egg. Add the flour and baking-powder mixed and 
sjfted. Add the milk and beat for two minutes. Place 
the batter in a buttered baking dish. Pour the boil¬ 
ing lemon syrup over the top. Bake in a moderate 
oven until the batter shrinks away from the sides of 


162 


Bettina’s Best Desserts 


the pan. (The syrup serves as a sauce for the pud¬ 
ding.) 

Snow Ball Pudding (Four portions) 

(An old-time friend.) 

One-fourth cup fat 
One-half cup sugar 
Two egg yolks, well beaten 
One-fourth cup milk 
One teaspoon vanilla 
One-third cup cornstarch 
Three-fourths cup flour 
Two level teaspoons baking-powder 
One-eighth level teaspoon salt 
. Two stiffly-beaten egg whites 

Cream the fat, add the sugar and egg and beat for 
two minutes. Add the milk, vanilla and all the dry 
ingredients, mixed and sifted. Beat for three minutes. 
Add the stiffly-beaten egg whites. 

Fill well-greased muffin pans two-thirds full. Bake 
in a moderate oven for twenty minutes. 

Serve warm or cold with Orange Sauce. 

Orange Sauce for Puddings (Four portions) 

One-half cup sugar 
One level tablespoon flour 
One cup orange juice 
One-third cup lemon juice 
One-eighth level teaspoon salt 
One egg yolk, well beaten 
One egg white, stiffly beaten 

Mix the sugar and flour, add the juices and salt and 
cook slowly until slightly thick. Add the egg yolk 
and cook for one minute more. Add the egg white, 
stiffly-beaten, and serve on puddings. 



Raspberry Squares (Four portions) 


(Bettina says she has still to meet the man who doesn’t like 

“raspberry squares.”) 

One and one-half cups flour 

Three level teaspoons baking-powder 

One-fourth level teaspoon salt 

Three level tablespoons lard, or a lard substitute 

One-half cup milk 

One cup drained, canned or fresh raspberries 
Four level tablespoons sugar 
Two level tablespoons butter 

Mix and sift the flour, baking-powder and salt. Cut 
in the lard with a knife. Add the milk, mixing with 
a knife until a soft dough is formed. Toss upon a 
floured board. Pat to the thickness of half an inch. 
Spread the berries on half of the dough. Sprinkle the 
sugar over the berries and spread the butter on top. 
Fold the dough that is without berries over on top of 
the berry mixture. Pinch the sides together and place 
in a greased pan. 

Bake in a moderate oven for fifteen minutes. Cut 
in squares and serve with Raspberry Sauce. 

163 













































164 


Bettina’s Best Desserts 

Raspberry Sauce (Four portions) 

One-half cup sugar 
One level tablespoon flour 
One-eighth level teaspoon salt 
Two tablespoons lemon juice 
One cup water or raspberry juice 

Mix the sugar, flour and salt and add the lemon 
juice and water. Cook for three minutes, stirring fre¬ 
quently. Serve warm or cold over the pudding. 


Raspberry Washington Pie 

(A good “company” dessert.) 

One-fourth cup fat 

Three-fourths cup sugar 

Two egg yolks 

One teaspoon lemon extract 

One-half cup milk 

One and one-half cups flour 

Two and one-half level teaspoons baking-powder 
One-eighth level teaspoon salt 
Two egg whites 

Cream the fat, add the sugar and egg yolks and beat 
for three minutes. Add the lemon extract, milk, flour, 
baking-powder and salt. Beat again for three minutes. 
Add the egg whites, stiffly beaten, and pour into two 
layer-cake pans lined with waxed paper. Bake in a 
moderate oven for twenty minutes. Place raspberry 
filling between the layers, and powdered sugar on 
top. 

Raspberry Filling 

One-half cup raspberry jam 
One-half teaspoon lemon extract 


Bettings Best Desserts 165 ' 

Beat the jam and extract together and place between 
the layers of the cake. 

Powdered Sugar Topping 

One egg white 
One teaspoon lemon extract 
One teaspoon vanilla extract 
One-eighth teaspoon salt 
One cup powdered sugar, sifted 

Beat the egg white very stiff, add the extracts and 
powdered sugar slowly until a soft mixture is formed. 
Beat for one minute. Spread on top of the cake. 

Steamed Raspberry Pudding (Four portions) 

(Why not make this in winter when you have some left-over 
canned raspberries on hand? Steamed puddings are 
best in cold weather, you know.) 

One cup flour 

Two level teaspoons baking-powder 

One-fourth level teaspoon salt 

One-fourth cup sugar 

One, egg, well beaten 

One-fourth cup milk 

Two tablespoons melted fat 

One teaspoon vanilla 

One cup raspberries, fresh or canned 

Three level tablespoons sugar 

Sprinkle the three tablespoons of sugar over the 
raspberries and let them stand until the rest of the 
pudding is ready. Mix and sift the flour, baking- 
powder, salt and sugar. Add the egg and milk and 
beat for three minutes. Add the melted fat and 


166 


Bettina’s Best Desserts 


vanilla * and the sweetened raspberries. Fill small 
greased molds half full. 

Steam in a covered steamer for thirty minutes. Un¬ 
mold and serve warm with Cream Sauce. 

Cream Sauce (Four portions) 

One egg 

One-fourth cup milk 
One-half cup cream 
One teaspoon vanilla 
Two cups powdered sugar 

Beat the egg, add the milk and cream. Beat for 
two minutes. Add the vanilla and slowly add the 
powdered sugar, sifted. Beat for two minutes. Serve 
very cold on puddings. 



Chocolate Souffle (Four portions) 

(A universal favorite.) 

Three level tablespoons butter 
Four level tablespoons flour 
One-eighth level teaspoon salt 
Two-thirds cup milk 
One-third cup sugar 
Two squares chocolate, melted 
One teaspoon vanilla 
Three egg yolks 
Three egg whites 

Melt the butter and add the flour and salt. Mix well. 
Add the milk and sugar and cook until very thick and 
creamy. Add the chocolate, vanilla, and egg yolks. 
Beat for three minutes. Add the egg whites, stiffly 
beaten. Pile in a buttered baking-dish. Set in a 
pan of hot water and bake in a moderate oven for 
thirty minutes. Serve warm in squares with Hard 
Sauce. 


167 


















































































168 Bettina’s Best Desserts 

Date Nut Souffle (Four portions) 

(As full of air and “goodness” as of dates and nuts.) 

One cup dates, seeded and chopped 

One-third cup sugar 

One-fourth cup water 

Two level tablespoons butter 

Two level tablespoons flour 

One-half cup milk 

Three egg yolks 

Three egg whites 

One teaspoon vanilla 

One-half level teaspoon baking-powder 

One-half cup nut-meats 

Cook the dates, sugar and water together for five 
minutes, stirring constantly. Melt the butter, add the 
flour, and when well blended, add the milk. Cook 
until thick, stirring constantly. Add the egg yolks 
and beat for three minutes. Add the date mixture, 
egg whites, stiffly-beaten, vanilla, baking-powder and 
nuts. Pile lightly into a buttered baking dish, set in 
a pan of hot water, and bake in a moderate oven for 
thirty minutes. Serve warm with whipped cream. 
















































* 
















Bettina’s Strawberry Shortcake (Four portions) 
(The joy of the strawberry season.) 


One and one-half cups flour 
Three level teaspoons baking-powder 
One-fourth level teaspoon salt 
Three level tablespoons lard 
One-half cup milk 
Two cups strawberries 
One-half cup sugar 

Mix and sift the flour, baking-powder and salt. Cut 
in the lard with a knife. Slowly add the milk until 
a soft dough is formed. Toss upon a floured board. 
Pat to the thickness of one inch. Cut out with a large 
cooky cutter. Place side by side on a tin pan. Bake 
in a moderate oven for twelve minutes. Split and ar¬ 
range the berries, mixed with the sugar, on top and 
between the shortcakes. Serve with cream. 

Cottage Pudding with Strawberry Sauce 

(You’ll like it if you like cottage puddings.) 

See Index for Cottage Pudding recipe. 

169 
























170 Bettina’s Best Desserts 

Strawberry Sauce (Four portions) 

One cup sugar 
Two level tablespoons flour 
One-eighth level teaspoon salt 
One cup water 

Two tablespoons lemon juice 
One cup crushed strawberries 

Mix the sugar, flour and salt. Add the water and 
cook for two minutes. Add the lemon juice and straw¬ 
berries and cook for three minutes. Serve warm or 
cold on cottage pudding - . 


Strawberry Bavarian Cream (Four portions) 

(An airy-fairy dish that makes a good dessert for a “pink 

luncheon.”) 

Two level tablespoons granulated gelatin 

One-third cup cold water 

One cup strawberry juice and pulp, mixed 

One-half cup sugar 

One tablespoon lemon juice 

Two egg whites 

Soak the gelatin in cold water for five minutes. 
Place in a pan of hot water and stir until dissolved. 
Add the sugar and lemon juice and when well dissolved 
add the strawberries. Allow partially to congeal and 
then beat until frothy. Add the egg whites, stiffly 
beaten. Beat the whole mixture until stiff. Pile in 
glass serving cups. Set in a cold place for one hour 
or more. Serve with whipped cream. 


Bettinci’s Best Desserts 171 

Strawberry Cases (Six portions) 

(A delicious strawberry recipe.) 

Six pie-shells, baked in muffin pans 
Three cups fresh strawberries 
One-half cup powdered sugar 
One and one-half cups whipped cream 
Four level tablespoons sugar 
One teaspoon vanilla 

Arrange the pie-shells on serving plates. Mix the 
strawberries and powdered sugar and fill the cases 
with them. Mix the whipped cream, sugar and 
vanilla. Pile on top the strawberries. Serve. 


Strawberry Cottage Pudding (Four portions) 

(Unusual and very good.) 

Three level tablespoons butter 
One-half cup sugar 
One teaspoon vanilla 
One-half cup milk 
One egg 

One and one-half cups flour 
Two level teaspoons baking-powder 
One-eighth level teaspoon salt 
One cup fresh or canned strawberries 

Cream the butter and sugar, add the vanilla, milk 
and egg. Beat for one minute. Add the flour, baking- 
powder and salt, mixed and sifted. Beat for two min¬ 
utes. Add the strawberries. Fill greased muffin pans 
half full. Bake in a moderate oven for twenty min¬ 
utes. Serve with plain or whipped cream. 


172 Bettina's Best Desserts 

Strawberry Fluff (Four portions) 

(A very popular light dessert.) 

Two cups strawberries 
One-third cup sugar 
One cup diced marshmallows 
One cup whipped cream 
One teaspoon vanilla 

Mix all the ingredients and pile in glass sherbet 
cups. Set in a cold place an hour and serve at once. 


Strawberry Fruit Dessert (Four portions) 

(A fruit mixture that many people like.) 

One cup diced oranges 
One cup diced pineapple 
One cup strawberries 
Two tablespoons lemon juice 
One-third cup sugar 

Mix all the ingredients and place in a very cold place 
for twenty minutes or more. Serve in glass serving 
cups. 

Strawberry Shortcake 

(The “cake strawberry-shortcake.” Bettina doesn’t think it 
compares with the other kind, but everybody 
to his own taste!) 

Three level tablespoons butter 

One-half cup sugar 

One egg, well beaten 

One teaspoon vanilla 

One-half cup milk 

One and one-half cups flour 

Three level teaspoons baking-powder 

One-eighth level teaspoon salt 


Beilina's Best Desserts 


I rr o 

73 

Two cups strawberries 
One-third cup sugar 

Cream the butter, add the sugar and egg and beat 
for two minutes. Add the vanilla, and the flour, 
baking-powder and salt, mixed and sifted. Beat for 
two minutes. Pour the batter into two small layer- 
cake pans, lined with waxed paper. Bake in a moderate 
oven for twenty minutes. Place the strawberries, 
mixed with the sugar, between the two layers and on 
the top layer. Serve with cream. 

Strawberry Sponge Cake (Six portions) 

(A good “party luncheon’' dessert) 

Six small sponge cakes 
Two cups strawberries 
One-third cup sugar 

One and one-half cups whipped cream 
Three level tablespoons sugar 
One teaspoon vanilla 

Cut the sponge cakes in halves. Mix the straw¬ 
berries and one-third cup of sugar. Place portions of 
the strawberries between and on top of the cut sponge 
cakes. Mix the whipped cream, sugar and vanilla. 
Pile on top of the prepared sponge cakes and serve at 


once. 



















Date Nut Whip (Four portions) 


(A delicious light dessert. Serve very cold.) 

One cup dates, seeded and chopped 

One-half cup water 

One-half cup sugar 

Three egg whites 

One teaspoon vanilla 

One cup whipped cream 

One-half cup nut-meats, cut fine 

Cook the dates, water and sugar together for five 
minutes. Beat the egg whites until stiff. Add the 
date mixture, vanilla and whipped cream. Pile lightly 
in glass sherbet dishes. Sprinkle the nuts over the 
top. Serve very cold. 

Ginger Rice Whip (Four portions) 

(Delightful as a lunchon dessert.) 

One and one-half cups cooked rice 
One-third cup sugar 
One teaspoon vanilla 
One-fourth level teaspoon salt 

174 












































Bettina’s Best Desserts 


175 


One-half cup nut-meats 

One-fourth cup preserved ginger, chopped fine 
One-half cup marshmallows, cut fine 
Two cups stiffly-whipped cream 

Mix the rice, sugar, vanilla and salt. Add the nut- 
meats, ginger and marshmallows. Cut and fold in the 
whipped cream. Pile lightly in glass serving dishes 
and set in a cold place for thirty minutes or more. 


Prune Whip (Four portions) 


(A baked prune whip that everybody likes, especially when 

served with whipped cream.) 


One cup dried prunes 

One and one-half cups water 

One-third cup sugar 

One teaspoon lemon extract 

Two egg whites, stiffly beaten 

Wash the prunes carefully. Add the water and soak 
over night. In the morning cook very slowly for 
twenty minutes. Cool and remove the seeds. Mix 
the seeded prune sauce (do not drain) and sugar, 
and cook slowly for ten minutes, stirring constantly. 
Cool and add the lemon extract. Lightly add the 
stiffly-beaten egg whites. 

Pile in a buttered baking dish. Set in a pan of hot 
water and bake in a moderate oven for thirty minutes. 
Serve warm or cold in glass dishes with custard sauce 


or cream. 


176 Bettina’s Best Desserts 

Gelatin Prune Whip (Four portions) 

(An uncooked prune whip that is very good.) 

One cup stewed prunes 
One-half cup sugar 

One level tablespoon granulated gelatin 

\ ' _ • » 

Two tablespoons cold water 
One-half cup boiling water 
Three egg whites, stiffly beaten 
One teaspoon lemon extract 

Seed the cooked prunes and add the sugar. Cook 
very slowly, stirring constantly, until a thick marma¬ 
lade is formed. Soak the gelatin in the cold water for 
three minutes, add the boiling water and stir until dis¬ 
solved. Add the prune mixture, mix and allow to 
cool. When cold, add the egg whites, stiffly-beaten, 
and the lemon extract. When well mixed pile lightly 
into glass serving dishes and set in a very cold place 
for twenty minutes or more to chill. 

Serve with Lemon Custard Sauce. 


Lemon Custard Sauce (Four portions) 

Two egg yolks 

Two level teaspoons flour 

One-fourth level teaspoon salt 

Five level tablespoons sugar 

Two cups milk 

One teaspoon lemon extract 

Beat the egg yolks in the upper part of the double 
boiler. Add the flour, salt, sugar and milk. Cook 
over hot water until the mixture will coat a silver 
spoon. Beat for two minutes, add the lemon extract 
and serve very cold on puddings. 










Bettina’s Best Desserts 


1 (i 


A FEW SIMPLE DESSERT SUGGESTIONS 

Apples, Bananas and Oranges, served in the skin, with 
fruit knives 

Apricots, Sliced, with or without Cream 
Bananas, Sliced, and Cream 
Blueberries and Cream 
Cantaloupe 
Cake and Coffee 

Dates stuffed with nuts and rolled in powdered sugar 

Doughnuts and Coffee 

Honey-Dew Melon 

Sliced Oranges with Cake or Cookies 

Peaches, Canned, with Whipped Cream 

Peaches, Sliced, and Cream, with Cake or Cookies 

Pears, Canned, with Cake or Cookies 

Pears, Fresh 

Pineapple, Canned, with Cake or Cookies 
Pineapple, Fresh, with Powdered Sugar 
Raisins and Assorted Nuts 

Raspberries, Black, and Cream, with Cake or Cookies 
Raspberries, Red, with Plain or Whipped Cream 
Rhubarb Sauce with Cake or Cookies 
Strawberries, Fresh, with Powdered Sugar 
Strawberries, Fresh, with Plain or Whipped Cream 
Vanilla Ice Cream with Fresh Strawberries 
Vanilla Ice Cream, with Fresh Peaches, Sliced 
Watermelon, Iced 







. I • 


I 


INDEX 

I. Apple Desserts 

PAGE 

Apple Cobbler. 9 

Apple Dessert. 10 

Apple Pie (See Pies) . 102 

Apple Puffs . 11 

Apple Sauce Cake . 11 

Apple Tapioca . 12 

Baked Apple Dumplings . 13 

Baked Apples with Brown Sugar. 13 

Baked Apples with Marshmallows. 14 

Brown Betty . 15 

Butterscotch Apples . 16 

Coddled Apples . 16 

Dutch Apple Cake . 17 

Glazed Apples . 18 

Individual Apple Rolls . 18 

Maple Rice and Apple Pudding.. 19 

Marshmallow Apple Desserts. 20 

Pineapple Baked Apples. 20 

Whipped Cream Sauce . 21 

Rice Apple Pudding. 21 

II. Apricot Desserts 

Apricot Blanc Mange . 22 























180 


Index 


PAGE 

Apricot Bread Pudding. 23 

Apricot Gelatin Souffle. 23 

Apricot (Dried) Meringue Pie. (See Pies). 104 

Apricot Rice Pudding. 24 

Apricot Whip, Uncooked . 24 

Steamed Dried Apricot Pudding. 25 

III. Banana Desserts 

Banana Compote .. 26 

Banana Cream Pie. (See Pies) . 105 

Banana Custard Pudding . 26 

Banana Dessert . 27 

Banana Fritters . 28 

Bettina’s Banana Custard Pudding. 29 

IV. Blueberry Desserts 

Blueberry Batter Pudding. 30 

Blueberry Pie. (See Pies) . 106 

Blueberry Roll . 31 

V. Cake Desserts 

Angel Dessert. 32 

Boston Cream Pie (Lucie’s). (See Pies) . 32 

Chocolate Cream Roll. 34 

Crumb Dessert . 35 

Gingerbread, Bettina’s Best . 35 

Ice Box Cake. 36 

Lady Baltimore Cake . 37 

Prune Cake Pudding. (See Prune Desserts). 129 

Sponge Cake a la Mode. 38 

Chocolate Torte .38 



























Index 


181 

PAGE 

VI. Cherry Desserts 

Cherry Cobbler . 4 Q 

Cherry Pie. (See Pies) . 108 

Cherry Pudding . 41 

Cherry Snow Pudding. 41 

Cherry Turnovers. 42 

Cherry Tarts . 42 

Steamed Cherry Pudding. 43 

VII. Cream Puff and Eclair Desserts 

Cream Puffs. 45 

Cream Filling . 46 

Mocha Filling . 46 

Cocoanut Cream Filling. 47 

Chocolate Eclairs . 47 

VIII. Custard Desserts 

Baked Custard. 49 

Banana Custard Pudding. (See Banana Recipes) . . 26 

Banana Custard Pudding, Bettina’s. (See Banana 

Recipes). 29 

Boiled Custard . 49 

Caramel Custard. 50 

Cocoanut Custard Pudding . 50 

Custard Float . 51 

Custard Pie. (See Pies). 112 

Floating Island . 52 

Frozen Custard. (See Frozen Desserts—Miscel¬ 
laneous) . 79 

Maple Custard . 52 

Peach Custard. (See Peach Desserts) . 96 

























182 


Index 


PAGE 


IX. Frozen Desserts 

1. Ice Creams. 

Plain Vanilla Ice Cream, with Directions for 

Freezing . 54 

Banana Ice Cream. 55 

Caramel Ice Cream. 56 

Chocolate Ice Cream. 56 

Maple Ice Cream . 57 

Mocha Ice Cream. 57 

New York Ice Cream . 58 

Peach Ice Cream. 58 

Peppermint Ice Cream . 59 

Red Raspberry Ice Cream . 59 

Strawberry Ice Cream . 59 

2. Ices. 

Cranberry Ice . 60 

Currant Ice . 61 

Fruit Peach Ice . 61 

Ginger Ice . 61 

Grape Juice Ice. 62 

Lemon Ice . 62 

Mint Ice . 62 

Orange Ice. 63 

Directions for Freezing Orange Ice. 63 

Pineapple Ice . 64 

Summer Ice . 64 

3. Sherbets. 

Apricot Sherbet . 64 

Fruit Sherbet . 65 



























Index 


183 


Grape Milk Sherbet. 

Lemon Milk Sherbet. 

Orange Milk Sherbet. 

Peach Sherbet . 

Persian Sherbet . 

Pineapple Sherbet. 

Red Raspberry Sherbet . 

Strawberry Sherbet . 

“Three of a Kind’’ Sherbet 

4. Parfaits. 

Maple Parfait . 

Bettina’s Parfait. 

5. Mousses. 

Maple Mousse. 

Peach Mousse . 

Strawberry Mousse . 

6. Ice Cream Sauces. 

Cherry Sauce . 

Chocolate Sauce . 

Chop Suey Sauce . 

Bittersweet Chocolate Sauce . . 

Butterscotch Sauce. 

Butterscotch (Bettina’s) Sauce . 

Caramel Sauce . 

Caramel (Bettina’s Hot) Sauce 

Fig Sauce . 

Fudge (Hot) Sauce . 

Maple Sauce . 

Maple Nut Sauce . 


page 

65 

65 

66 
66 
85 
67 
67 

67 

68 


68 

69 


70 

70 

71 


72 

72 

72 

73 
73 

73 

74 
74 

74 

75 
75 
75 




























184 


Index 


PAGE 

Marshmallow Sauce (Bettina’s). 76 

Marshmallow Sauce (Hot) . 76 

Strawberry Sauce.. 76 

7. Miscellaneous Frozen Desserts 

Baked Alaska .. . 77 

Bombe Glace . 77 

Chocolate Ice Cream with Meringues. 78 

Cocoanut Meringue. HO 

Frozen Apricots . 79 

Frozen Custard. 79 

Meringue Glace . 79 

Nesselrode Pudding. 80 


X. Gelatin Desserts 


Apricot Gelatin Souffle. (See Apricot Desserts).. 23 

Bavarian Cream . 81 

Charlotte Russe. 82 

Cherry Snow Pudding. (See Cherry Desserts) .... 41 

Coffee Bavarian Cream. 82 

Dainty Gelatin Dessert . 83 

Fruit Gelatin . 83 

Gelatin Dessert. (Helen’s) . 84 

Grape Gelatin Parfait. (See Grape Juice Desserts) 87 
Grape Juice Gelatin Dessert. (See Grape Juice 

Desserts) . 88 

Loganberry Cream . 84 

Orange Snow Pudding. ((See Orange Desserts).. 94 

Pineapple Fluff. (See Pineapple Desserts).. 123 

Pineapple Marshmallow Gelatin Pudding; (See 
Pineapple Desserts) . 124 























Index 


185 

PAGE 

Pineapple Snow Pudding. (See Pineapple Des¬ 
serts) . 126 

Prune Whip (Gelatin). (See Whips) . 176 

Rhubarb Gelatin Dessert . 86 

Strawberry Bavarian Cream. (See Strawberry 

Desserts) . 170 

XI. Grape Juice Desserts 

Grape Gelatin Parfait. 87 

Grape Juice Gelatin Dessert. 88 

XII. Lemon Desserts 

Lemon Pie. (See Pies) . 114 

Lemon Rice Pudding. (See Rice Puddings). 140 

XIII. Loganberry Desserts 

Loganberry Cream. (See Gelatin Desserts) . 84 

XIV. Mixed Fruit Desserts 

Chilled Fruit . 89 

Fruit Dessert. 89 

Fruity Marshmallow Cup . 90 

Heavenly Hash . 90 

XV. Orange Desserts 

Orange Bread Pudding . 91 

Orange Cream Cake Pudding. 91 

Orange Dessert . 92 

Orange Meringue Pie. (See Pies) . 116 

Orange Shortcake . 93 

Orange Snow Pudding. 94 





















186 


Index 


PAGE 

XVI. Peach Desserts 

Peach Cobbler . 95 

Peach Custard . 96 

Peach Dessert . 96 

Peach Dessert Supreme . 96 

Peach Dumplings . 97 

Peach Marshmallow Cup . 97 

Peach Pie. (See Pies) ... 117 

Peach Rice Pudding . 98 

Peach Sillibub . 98 

Peach Short Cake. 99 

Peach Sponge Cake Dessert . 99 

Peach Tapioca . 100 

Windsor Peaches. 100 

XVII. Pies 

Apple Pie . 102 

Two-Crust Recipe. 

Apricot (Dried) Meringue Pie . 104 

One-Crust Recipe. 

Simple Meringue Recipe. 105 

Banana Cream Pie. 105 

Blueberry Pie . 106 

Boston Cream Pie (Lucie’s) . 32 

Butterscotch (Illiopolis) Pie. 106 

Caramel Pie. 107 

Cherry Pie . 108 

Chocolate Pie . 108 

Chocolate Pie Pudding. 109 

Cocoanut Cream Pie. 109 



























Index 


187 

PAGE 

Cranberry Pie. 110 

Crust for Cranberry Pie. Ill 

Cream Pie. Ill 

Custard Pie . 112 

Date Custard Pie . 113 

Date (Lola’s) Pie. 113 

Lemon Pie . 114 

Maple Cream Pie. 115 

Mince Pie. 115 

Mince Meat . 115 

Orange Meringue Pie. 116 

Peach Pie . 117 

Pineapple Pie . 118 

Prune Pie. 118 

Pumpkin Pie . 119 

Raisin Pie. 120 

Red Raspberry Pie. 120 

Rhubarb Pie . 121 

XVIII. Pineapple Desserts 

Baked Pineapple Pudding. 122 

Hard Sauce . 122 

Pineapple Delicious . 123 

Pineapple Fluff . 123 

Pineapple Cottage Pudding . 124 

Pineapple Marshmallow Gelatin Pudding. 124 

Pineapple Pie. (See Pies) . 118 

Pineapple Pudding . 125 

Pineapple Rice Dainty . 126 

Pineapple Snow Pudding. 126 

Pineapple Tapioca . 127 

Pineapple Turnovers .... ?f . .. 127 
































188 


Index 


PAGE 


XIX. Prune Desserts 

Gelatin Prune Whip. (See Whips) . 176 

Lemon Custard Sauce. 176 

Prune Cake Pudding. 129 

Prune Lemon Gelatin. 130 

Prune Pie. (See Pies). 118 

Prune Whip. (See Whips) . 175 

Stewed Prunes. 130 

XX. Puddings 

1. Bread 

Apricot Bread Pudding. (See Apricot Des¬ 
serts) . 23 

Chocolate Bread Pudding. 131 

Queen Bread Pudding. 131 

2. Cottage Puddings 

Cottage Pudding . 132 

Currant Jelly Sauce. 133 

Caramel Cottage Pudding. 133 

Brown Sugar Sauce. 133 

Chocolate Cottage Pudding . ... 133 

Chocolate Sauce. 134 

Pineapple Cottage Pudding. (See Pineapple 

Desserts) . 124 

Pineapple Hard Sauce. 124 

Raisin Cottage Pudding. 134 

Royal Cottage Pudding . 135 

Royal Sauce'. 135 

Sterling Cottage Pudding. 135 

Sterling Sauce . 135 

























Index 


189 

PAGE 

Strawberry Cottage Pudding. (See Straw¬ 
berry Desserts) . 169 

Strawberry Sauce . 170 

3. Date Puddings 

Baked Date Pudding . 136 

Crumb Date Pudding . 136 

Date Pudding . 137 

Lemon Sauce. 137 

Bettina’s Date Pudding . 138 

Delicious Date Pudding . 138 

4. Gelatin 

Cherry Snow Pudding. (See Cherry Des¬ 
serts) . 41 

Orange Snow Pudding. (See Orange Des¬ 
serts) . 94 

Pineapple Marshmallow Gelatin. (See Pine¬ 
apple Desserts) . 124 

Pineapple Snow Pudding. (See Pineapple 

Desserts) . 126 

5. Rice Puddings 

Apricot Rice Pudding. (See Apricot Desserts) 24 

Caramel Rice Pudding. 139 

Chocolate Rice Pudding. 139 

Custard Rice Pudding . 140 

Lemon Rice Pudding . 140 

Maple Rice and Apple Pudding. (See Apple 

Desserts) . 19 

Peach Rice Pudding. (See Peach Desserts). . 98 

Pineapple Rice Dainty. (See Pineapple Des¬ 
serts) .. 126 




















190 


Index 


PACE 

Poor Man’s Rice Pudding. 141 

Raisin Rice Pudding. 142 

Rice Apple Pudding. (See Apple Desserts). . 21 

Rice Gelatin Pudding. 142 

Rice Fruit Meringue Pudding. 143 

Rice Pudding . 143 

Caramel Sauce. 144 

6. Steamed Puddings 

Method of Steaming Puddings. 144 

Hunter’s Pudding. 145 

Plum Pudding. 146 

Steamed Dried Apricot Pudding. (See Apricot 

Desserts). 25 

Steamed Cabinet Fruit Pudding. 147 

Steamed Chocolate Pudding. 147 

Steamed Cherry Pudding. (See Cherry Des¬ 
serts) . 43 

Steamed Date Pudding . 148 

Steamed Fig Pudding. 149 

Steamed Fruit Pudding . f . 150 

Steamed Fruit Pudding. (Bettina’s) . 150 

Steamed Graham Pudding. 151 

Steamed Raisin Puddi ng. 152 

Steamed Raspberry Pudding. (See Raspberry 

Desserts) . 165 

Suet Pudding. 153 

Suet Pudding (Bettina’s) . 154 

7. Miscellaneous Puddings 

Caramel Pudding. 155 

Chocolate Pudding. 156 


























Index 


191 

PAGE 


Chocolate Cream Pudding. 156 

Cocoa Tapioca Pudding. 157 

Cream Tapioca Pudding. 157 

Fig (Baked) Pudding. 158 

Jam Cake Pudding. 158 

Maple Cream Pudding . 159 

Maple Sugar Roll. 160 

Hot Maple Pudding Sauce. 161 

Mary Armenio’s Italian Pudding. 161 

Snow Ball Pudding . 162 

Orange Sauce . 162 

XXI. Rasperry Desserts 

Raspberry Squares. 163 

Raspberry Sauce. 164 

Raspberry Washington Pie. 164 

Red Raspberry Pie. (See Pies). 120 

Steamed Raspberry Pudding . 165 

XXII. Rhubarb Desserts 

Rhubarb Gelatin Dessert. (See Gelatin Desserts) 86 
Rhubarb Pie. (See Pies) . 121 

XXIII. Sauces for Puddings and Desserts 

Cottage Pudding Sauces. 

Brown Sugar Sauce. (See Cottage Puddings) 133 
Chocolate Sauce. (See Cottage Puddings) .. 134 
Currant Jelly Sauce. (See Cottage Puddings) 133 


Pineapple Hard Sauce. (See Cottage Pud¬ 


dings) . 124 

Royal Sauce. (See Cottage Puddings)..... 135 





















192 


Index 


page 

Sterling Sauce. (See Cottage Puddings). 135 

Strawberry Sauce. (See Cottage Puddings) 170 

Cambridge Sauce. (See “Suet Pudding,” Pud¬ 
dings—Steamed) .. 153 

Caramel Sauce. (See “Caramel Rice Pud¬ 
dings,” Puddings—Rice) . 144 

Cherry Sauce. (See “Steamed Cherry Pud¬ 
ding,” Cherry Desserts) . 44 

Cream Sauce. (See “Steamed Raspberry Pud¬ 
ding,” Raspberry Desserts) . 166 

Creamy Hard Sauce. (See “Plum Pudding,” 

Puddings—Steamed) . 146 

Hard Sauce. (See “Baked Pineapple Pudding,” 

Pineapple Desserts). 122 

Hard Sauce. (See “Brown Betty,” Apple Des¬ 
serts) . 15 

Lemon Sauce. (See “Steamed Suet Pudding,” 

Puddings—Steamed) . 154 

Lemon Sauce. (See “Date Pudding,” Pud¬ 
dings—Date) . 137 

Lemon Sauce. (See “Jam Cake Pudding,” 

Puddings—Miscellaneous) . 159 

Lemon Custard Sauce. (See “Gelatin Prune 

Whip,” Whips) . 176 

Maple Sauce (Hot). (See “Maple Sugar 

Roll,” Puddings—Miscellaneous) . 161 

Orange Sauce. (See “Hunter’s Pudding,” 

Puddings—Steamed). 145 

Orange Sauce. (See “Snowball Pudding,” 

Puddings—Miscellaneous) . 162 

Raspberry Sauce. (See Raspberry Squares).. 164 

















Index 193 

PAGE 

iVanilla Sauce. (See “Steamed Chocolate Pud¬ 
ding,” Puddings—Steamed). 148 

[Whipped Cream Sauce. (See “Pineapple 

Baked Apples,” Apple Desserts) . 21 

XXIV. Souffle Desserts 

Apricot Gelatin Souffle. (See Apricot Desserts).. 23 

Chocolate Souffle . 167 

Date Nut Souffle. 168 

XXV. Strawberry Desserts 

Bettina’s Strawberry Shortcake . 169 

Cottage Pudding with Strawberry Sauce. 169 

Strawberry Bavarian Cream . 170 

Strawberry Cases. 171 

Strawberry Cottage Pudding .. 171 

Strawberry Fluff. 172 

Strawberry Fruit Dessert. 172 

Strawberry Shortcake. 172 

Strawberry Sponge Cake. 173 

XXVI. Tapioca Desserts 

Apple Tapioca. (See Apple Desserts) . 12 

Cocoa Tapioca Pudding. (See Puddings—Miscel¬ 
laneous) . 157 

Cream Tapioca. (See Miscellaneous Puddings).. 157 

Peach Tapioca. (See Peach Desserts) . 100 

Pineapple Tapioca. (See Pineapple Desserts) ... 127 

XXVII. Whip Desserts 

Apricot Whip. (See Apricot Desserts),. 24 

Date Nut Whip . 174 





















t 

1.94 Index 

PAGE 

Ginger Rice Whip . 174 

Pineapple Fluff. (See Pineapple Desserts) . 123 

Pineapple Rice Dainty. (See Pineapple Desserts). . 126 

Prune Whip. 175 

Prune Whip (Gelatin) . 176 

Strawberry Fluff. (See Strawberry Desserts) ... 172 
A Few Simple Dessert Suggestions. 177 










































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